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Coconut chickpea curry with broccoli rice
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
"Flavorful coconut chickpea curry, perfect for chilly days. Prep a day ahead for maximum taste."
Ingredients:
  • 200g green beans, cut into 4cm lengths
  • 210g (1 cup) dried chickpeas (see notes)
  • 1 large red onion, chopped
  • 3 garlic cloves, chopped
  • 3cm-piece ginger, peeled, chopped
  • 2 long fresh green chillies, chopped, plus sliced chilli, extra, to serve
  • 1 tsp garam masala
  • 5.00 gm ground cumin
  • 9.20 gm macadamia oil
  • 2 vine-ripened tomatoes, chopped
  • 250ml (1 cup) salt-reduced vegetable stock
  • 125ml (1/2 cup) light coconut milk
  • 300g peeled pumpkin, chopped
  • 1 1/2 limes, cut into wedges
  • 600g broccoli, coarsely chopped
  • Fresh coriander sprigs, to serve
Instructions:
  • Let the chickpeas soak in a generous amount of water overnight, then drain.
  • In a large saucepan, cover the chickpeas with cold water and bring to a boil. Reduce the heat to low and simmer for 30-40 minutes until tender. Drain and set aside.
  • Blend onion, garlic, ginger, chili, garam masala, and cumin in a small food processor until a thick paste forms. Heat oil in a large saucepan or wok over medium heat, add the paste, and stir for 1-2 minutes until fragrant. Mix in tomato and stir for an additional minute.
  • Combine stock, coconut milk, cooked chickpeas, and pumpkin in the pan. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes. Add beans, cover, and simmer for an additional 5 minutes until vegetables are tender. Finish with a squeeze of lime juice.
  • Process the broccoli in batches in a food processor until coarse crumbs form, then steam or microwave the broccoli until just tender and drain.
  • Plate the curry on a bed of broccoli rice. Garnish with fresh coriander and extra chili. Accompany with the remaining lime wedges.

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