RECIPE OVERVIEW
A fresh, quick, tasty dinner that's a real crowd pleaser. Serve with noodles or brown rice, which you'll need to cook first.
Ingredients Add to Shopping List
Serves: 4 people
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-
1 pinch Black Pepper
-
1 head Broccoli
florets cut into bite-sized pieces -
200 g Brown Rice
or noodles, to serve -
400 g Chickpeas
drained and rinsed -
2 tbsp Curry Powder
-
3 cloves Garlic
finely sliced -
800 g Light Coconut Milk
-
1 tbsp Maple Syrup
honey or agave -
1 medium Onion
finely sliced -
1 small Red Chilli
deseeded and finely sliced -
1 - Red Pepper
cut into bite-sized pieces -
1 pinch Salt
-
1 tbsp Sesame Seeds
to garnish -
3 tbsp Soy Sauce
or tamari -
1 bunch SuperValu Fresh Coriander
chopped -
0.5 stick SuperValu Fresh Ginger
peeled and finely sliced -
2 - SuperValu Limes
-
2 tbsp SuperValu Oil
-
0.5 bunch SuperValu Scallions
finely sliced -
1 - Yellow Pepper
cut into bite-sized pieces
Method
- Put the brown rice or noodles on to cook first, and cook according to the packet instructions.
- Warm the oil in a family-sized pot set over a high heat. Add the onion, garlic, chilli and ginger and cook for 4 minutes, stirring regularly. Add the red and yellow peppers, broccoli, chickpeas, curry powder and a pinch of salt and pepper and cook, stirring, for 4 minutes. If the curry powder is sticking to the bottom of the pot, add a little coconut milk. Now add both tins of coconut milk, the juice of 1 lime, the soy sauce and the maple syrup. Bring to the boil, stirring regularly, then reduce to a simmer for 10 minutes.
- Add the spring onions and half of the coriander. Remove from the heat and mix well, then garnish with the remaining fresh coriander and some sesame seeds. Cut the remaining lime into four wedges and serve alongside the curry.
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