Chickpea and Broccoli Curry

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Servings: 4 Prep: 30 min Pescetarian Vegan Vegetarian Homestyle Simple Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

1 cup white rice 1 ½ cups vegetable broth 14 ounces cooked chickpeas 2 heads broccoli 1 tablespoon coconut oil 2 tablespoons red curry paste 14 ounces full fat coconut milk 1 tablespoon cornstarch 2 tablespoons cold water

Instructions

1. Rinse rice well under cold water.

2. Cook the rice in vegetable broth in a covered pot or rice cooker until light and fluffy, according to instructions on package.

3. While the rice is cooking, rinse and drain chickpeas. Chop broccoli into florets.

4. Heat the oil in a large pan over medium-high heat. Sauté the broccoli for 3-4 minutes, then add the curry paste and cook for another 2 minutes.

5. Add coconut milk and simmer gently for 5-8 minutes.

6. Add in the chickpeas and mix well to combine; bring to a gentle simmer.

7. Mix the cornstarch with cold water and add to the pan, simmer for about a minute, then reduce heat and let it cool slightly before serving over rice.