Chickpeas And Broccoli Coconut Curry Recipes

CREAMY COCONUT CHICKPEA CURRY

Steps:

• In a deep pot over medium-high heat, add the coconut oil.
• Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
• Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
• Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
• Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

CHICKPEAS AND BROCCOLI COCONUT CURRY

Steps:

• Heat olive oil, over medium-low heat, in a large saute pan. Add onions, garlic and ginger, and saute until the onions are translucent.
• Add broccoli florets and continue cooking for 8-10 minutes until the broccoli is cooked through but still has a crunch to it.
• Add chickpeas, curry powder and vegetable bouillon cube dissolved in 1/4 cup of boiling water. Cook for 3 minutes.
• Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/4 cup of water or more if necessary.
• Season with salt and pepper to taste, and serve immediately over cooked rice.