Broccoli and Chickpea Curry

Ingredients

• Cilantro - For garnish
• Salt - To taste
• Lime juice - 1 tablespoon
• Tomatoes - 2, diced
• Coconut milk - 1 can
• Turmeric - 1/2 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Chickpeas - 1 can, drained and rinsed
• Broccoli - 1 head, cut into florets

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, and turmeric. Stir well to coat the onions and spices.
4. Add the broccoli florets and chickpeas. Stir to combine.
5. Pour in the coconut milk and diced tomatoes. Bring to a simmer.
6. Cover and cook for 15 minutes, or until the broccoli is tender.
7. Stir in the lime juice and season with salt to taste.
8. Serve the broccoli and chickpea curry over rice or with naan bread.
9. Garnish with fresh cilantro before serving.