Creamy coconut chickpea curry (vegan 🌱)

A creamy nutritious and delicious vegan chickpea curry, full of flavour.

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Step 1

Mince the garlic cloves, dice the onion, chop the carrot and cut the broccoli head into floret’s. Drain and rinse the cooked chickpeas.

Step 2

On a large pot melt the coconut oil and let it heat up a bit, then add the diced onion and let it sauté for a couple of minutes until it becomes a little translucent and golden. Then add the garlic and sauté for about 1 more minute then add the chopped carrot and sauté it for about 3 more minutes.

Step 3

Then add the chickpeas, the broccoli floret’s, the coconut milk, the crushed tomatos and all the spices.

Step 4

Let it simmer for a couple of minutes, stirring occasionally so that it doesn’t burn. Stir the curry while simmering until it gets thick and when the broccoli is cooked.

Step 5

When it thickens, it’s ready to serve, with rice or naan, or both!

Step 6

Optionaly garnish with a drizzle of coconut milk and some parsley or coriander leaves.

Step 7

Eat it with rice or naan, or both! Enjoy this delicious curry!