Coconut chickpea curry with roasted broccoli 🥦

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  • 400g (1 tin) chickpeas drained

  • Head of broccoli

  • Large handful spinach

  • 2 garlic cloves minced

  • 1 tbsp mild curry powder

  • 1 tsp turmeric

  • 50g coconut cream

  • 2 tbsp mango chutney

  • 1 tbsp tomato paste

  • 1 veg stock cube with 300ml water


  • Cut the broccoli into small florets, drizzle with veg oil & give it a mix then roast in the oven for around 20 mins
  • Heat a large pan with some veg oil, add the chickpeas, garlic, curry powder & turmeric and cook for 2 mins
  • Add the veg stock, mango chutney, tomato paste, coconut cream & stir to combine, then add spinach
  • Simmer until sauce thickens then add the roasted broccoli & serve with basmati rice.

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