Ingredients
- 1 tablespoon avocado oil
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 small red chili pepper, chopped
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (100 g) natural peanut butter
- 1 can (13.5 fl.oz/ 400 ml) coconut milk
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 2 cups (150 g) broccoli florets
- A handful fresh cilantro (coriander)
Instructions
- Heat the avocado oil in a large, deep pan and fry the onion for 5-6 minutes over medium heat until softened.
- Add the garlic, ginger and red chili pepper and continue to cook for another minute.
- Stir in the garam masala and curry powder, then add the crushed tomatoes, peanut butter and coconut milk and stir to combine.
- Add the chickpeas and broccoli, bring to a boil, then lower the heat and simmer for 10 minutes covered with a lid.
- Stir in the fresh cilantro, season to taste and serve with rice or naan, topped with some crushed peanuts if you like.
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