Chickpea Curry

GF, DF and RSF - serves 4

Ingredients:

• 1 can of organic chickpeas

• 1 small head of brocolli, florets cut

• 1 zucchini diced

• 1 red capsicum sliced

• 100g spinach/kale

• 1 can of coconut cream

• 1/2 cup of vegetable stock

• 2 garlic cloves finely diced

• 1 small onion diced

• 2 tbsp of curry powder

• 1 tsp of ground cumin

• 1/2 tsp ground tumeric

• 1 /2 tsp of chilli powder

• 1 tbsp of grated ginger

• Juice of half lime

• Salt and pepper

• 1 1/2 cups of brown rice

• Coriander to serve

Method:

1. In a warm frypan, start frying off the onion, garlic and the spices in 1 tbsp of ghee or coconut oil.

2. While this frys off, bring a pot of water to the boil and add the rice cooking to packet instructions.

3. Meanwhile add the vegetables to the spice mixture, stir to coat.

4. Pour in the vegetable stock, coconut milk, lime juice, and season with salt and pepper.

5. Bring to a simmer and add in the chickpeas cooking for around 15 minutes or until the vegetables are soft but tender.

6. Divide the rice into 4 bowls and top with the curry.

7. Sprinkle over some fresh coriander to serve.