Ingredients

• Coconut oil - 2 tablespoons
• Onion - 1, chopped
• Garlic cloves - 3, minced
• Ginger - 1 tablespoon, grated
• Red bell pepper - 1, sliced
• Carrot - 1, sliced
• Broccoli florets - 1 cup
• Curry powder - 2 tablespoons
• Cumin - 1 teaspoon
• Turmeric - ½ teaspoon
• Coconut milk - 1 can (400 ml)
• Chickpeas - 1 can (400 g), drained and rinsed
• Lime juice - 1 tablespoon
• Salt - to taste
• Fresh cilantro - for garnish

Instructions

1. 1.

   Heat coconut oil in a large pan over medium heat.

2. 2.

   Add chopped onion, minced garlic, and grated ginger; sauté until the onion is translucent.

3. 3.

   Add sliced red bell pepper, carrot, and broccoli florets; cook for 5 minutes.

4. 4.

   Stir in curry powder, cumin, and turmeric; cook for 1 minute until fragrant.

5. 5.

   Pour in coconut milk and bring to a simmer.

6. 6.

   Add chickpeas and lime juice; stir well and season with salt to taste.

7. 7.

   Simmer for 10-15 minutes until vegetables are tender.

8. 8.

   Garnish with fresh cilantro before serving.

Nutritional Facts