Vegetarian Coconut Curry

Dinner

Ingredients

150 ml coconut milk tin (low fat)

0.5 tbsp red curry paste

3 broccoli florets

200 g chickpeas

0.5 tbsp cornstarch

1 garlic cloves

Directions

1. Heat oil in a pan.
2. Sauté broccoli and garlic.
3. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
4. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the rinsed and drained chickpeas.
5. Bring to a slight boil. Combine cornstarch with 2 tbsp cold water and add to the pan. Boil for about a minute, then reduce heat and let cool slightly. The sauce will thicken as the mixture cools.

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