This bowl is a healthy and comforting dinner option. With warming curry spices and creamy coconut milk you'll feel cozy eating it on cold evenings.
Ingredients
Chickpea-coconut curry
- 1 tablespoon avocado oil
- 1 cup diced tomato
- ½ cup diced yellow onion
- 2 cups cooked chickpeas
- 2 cups broccoli florets
- 1 12-ounce can full-fat coconut milk
- ¼ cup chopped fresh cilantro
- 1 teaspoon curry powder
- 1 clove garlic minced
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For serving
- 2 cups cooked white or brown rice
- ¼ cup chopped fresh cilantro
- ½ medium lime halved
Instructions
- Prepare the chickpea curry. In a medium pot over medium heat, warm the oil.
- Add the tomato and onion and cook for about 3 minutes, until the onion is translucent, stirring occasionally.
- Add the chickpeas, broccoli, coconut milk, cilantro, curry powder, garlic, cayenne, salt, and black pepper.
- Bring to a boil, reduce the heat to medium-low, and simmer the curry for about 25 minutes.
- Assemble each bowl with half of the rice, chickpea curry, and cilantro. Garnish with a lime wedge.