Broccoli Chickpea Curry

Source: Bakerita | Serves: 4-6 | Time: 30 min


Broccoli Chickpea Curry

Changes: used yellow instead of white onion


Ingredients

1 tbsp coconut oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 tsp freshly minced ginger

2 tsp curry powder

1 tsp turmeric

1 tsp ground ginger

½ tsp garlic powder

¼ tsp cayenne powder

1 tsp salt

2 #carrots, sliced into thin coins

5 cups #broccoli florets

1 can #chickpeas, drained and rinsed

1 can light coconut milk

1¼ cups vegetable broth (homemade to reduce sodium)

¼ cup creamy peanut butter

2 cups fresh spinach

Juice of ½ a lime


To serve

Rice (I did cauliflower rice)

Lime wedges

Chopped peanuts


Instructions

Heat a medium-sized saucepan over medium-low heat. Add the oil and onion. Saute until translucent, about 5 minutes. Add the garlic, fresh ginger, turmeric, ginger powder, curry powder, garlic powder, and salt and cook for another minute.


Add the carrots, broccoli, chickpea, coconut milk, and vegetable broth.


Bring to a simmer and then cover and let cook for 10 minutes, or until the broccoli is tender.


Stir in the peanut butter and then add the fresh spinach and stir until wilted. Add the lime juice into the curry and stir it in.


Serve over rice with lime wedges and chopped peanuts.


Journal


Feb26


Food & Drink

2 coffees

8 glasses of water

Egg white wrap with spinach, chili hummus, and sun dried tomatoes

Spinach, banana, peanut butter, coconut yogurt and sriracha smoothie

Piece of swiss cheese

1/3 cup almonds

Tonight's recipe

Red wine


Exercise

10,186 total steps

1-mile walk

2.5 mile walk


Feb 25


Food & Drink

2 coffees

5 glasses of water

Banana, spinach, coconut yogurt, peanut butter, and sriracha smoothie (yes, sriracha!)

Leftover soup

Pasta

Adult beverages for online work happy hour


Exercise

1 mile walk

2 1.5 mile walks

10,920 total steps

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