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ime: | hr 10 mins Serves: 4 4 tbs extra-virgin olive oil 1 onion, diced 4 cloves garlic, minced 2 tbs fresh ginger, minced 2 tipe tomatoes, diced 1 red capsicum, diced 200ml vegetable stock © 600g canned cooked chickpeas, drained and rinsed © 1 broccoli, cut in small florets @ 2 tsp garam masala ¢ 2 tsp sweet paprika © 300ml canned coconut milk © Juice of 1 small lime © 1% cups (240g) basmati rice © 1 tsp turmeric powder ¢ Fresh coriander, chopped, to serve e Fresh chives, chopped, to serve - Heat half the olive oil in a large saucepan over medium-high heat. Add in the onion, minced garlic and ginger and stir until fragrant, about 5 minutes. 2. Add the tomatoes, capsicum and stockto the saucepan and cook, stirring, until the vegetables are tender, about 10 minutes. 3. Add in the chickpéas, broccoli, garam masala dnd paprika and stir to combine. Add in the coconut milk and bring to a boil, then reduce the heat to medium-low and simmer for a further 10 minutes. 4. Remove the curry from the heat. Squeeze lime juice’ on top a and season to faste with sea salt and black pepper. Stir to combine. 9. For the.rice, heat the turmeric and remaining olive cil in a medium saucepan over medium heat. Cook for a few minutes, then stir through the rice until the grains are lightly coated. Add 2/2 cups of water and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes. 6. Serve in a deep dish with turmeric basmati rice, garnished with fresh coriander and chives. € Streamline prep by using jars of minced ginger and garlic, or half a 400g can of diced tomatoes. 66 | JUL/AUG 2023 COSTCO CONNECTION
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