3 Servings 10 min Cook
2 Cup chopped Broccoli
1 Tbsp Olive Oil
1 2/3 Cup Coconut Milk
2 Tbsp Curry Paste
1 Cup Chickpeas
1/2 Tbsp Cornstarch
Sauté broccoli ) in a tablespoon of oil.
After a few minutes, add the coconut milk and let simmer for 5-8 minutes.
The broccoli should soften but still be tender-crisp.
Add the curry paste to the pan and whisk it until it combines with the coconut milk.
Add the chickpeas.
Bring to a slight boil and add the cornstarch.
Boil for about a minute, then reduce heat and let cool slightly.
Sauce will thicken as the mixture cools.
