Spicy Coconut Curry with Broccoli and Bell Pepper

Ingredients

• 200 g broccoli florets
• 1 red bell pepper
• ½ cup canned chickpeas
• 200 ml coconut milk
• 1 tbsp curry powder
• 2 garlic cloves
• 1 tsp ginger
• 1 tbsp olive oil
• 1 tbsp lime juice
• ¼ tsp salt

Instructions

1. 1

   Heat olive oil in a saucepan over medium heat; add minced garlic and ginger; sauté 1 minute.

2. 2

   Stir in curry powder; cook 30 seconds.

3. 3

   Add broccoli, sliced bell pepper, and chickpeas; toss to coat.

4. 4

   Pour coconut milk, bring to a simmer, and cook 10‑12 minutes until vegetables are tender.

5. 5

   Season with lime juice and salt; serve hot.