Quick and easy chickpea zucchini curry - Brown Paper Nutrition

Ingredients

• 1 teaspoon coconut oil
• 1/2 small (75g) brown onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 2 teaspoons madras curry powder
• 1x 400ml tin organic light coconut milk
• good pinch chilli flakes or to taste
• 1x 400g tin chickpeas, rinsed and drained or 300g cooked
• 1 medium (200g) zucchini, cut into small chunks
• 1/4 bunch coriander, leaves picked, stalks finely chopped
• 1/2 small head (120g) broccoli, cut into florets, stalks finely chopped
• 1/2 cup frozen peas