Quick and easy chickpea zucchini curry

Name: Quick and easy chickpea zucchini curry
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; To serve: 1 cup cooked quinoa or brown rice, cashew nuts, Indian chutney/ kasaundi / curry kraut if handy,

brownpapernutrition.com

Quick and easy chickpea zucchini curry from Brown Paper Nutrition—enjoy flavorful plant-based meals without the fear of digestive discomfort.

View full recipe on brownpapernutrition.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brownpapernutrition.com.

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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
To serve: 1 cup cooked quinoa or brown rice, cashew nuts, Indian chutney/ kasaundi / curry kraut if handy,