Prep 5 mins | Cook 10 mins | Kcal 399 | Fat(g) 21 | Carbs(g) 43 | Protein(g) 15
Serves 4
1 x 14 fl. oz. (400ml) can
coconut milk
2 tbsp. red curry paste
2 broccoli heads, florets
1 x 14 oz. (400g) can
chickpeas, rinsed and drained
1 tbsp. cornstarch
1 tbsp. coconut oil
What you need to do
1. Heat the oil in a large pan over a medium-high heat. Sauté the broccoli for 3-4 minutes, then add the curry paste and cook for further 2 minutes. Now add coconut milk and simmer gently for 5-8 minutes.
2. Next, add in the chickpeas and mix well to combine, bring to a gentle simmer.
3. Mix the cornstarch with 2 tablespoon of cold water and add to the pan, simmer for about a minute, then reduce heat and let it cool slightly before serving.
