Coconut Chickpea Curry with Vegetables and Coconut Rice

If you like yellow curry, you will like this simple and quick recipe that feels decadent. I didn't have all of the ingredients that make a "classic" yellow curry, however this did the trick! This was so creamy and satisfying, and yet didn't make you feel overstuffed. Great as a main dish or side and saves well for leftovers!

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4 Easy Steps:

1. Heat a pot of water with salt, use half the amount of water you normally would use to cook rice. Add half can of coconut cream and cook rice on low simmer with covered top

2. Place broccoli on pan with 2 tbsp of water and cover with lid and allow to steam over medium heat, about 2 minutes. Add olive oil, garlic and onions, let sauté until garlic about to brown, medium-low heat. Add zucchini and salt. Leave until vegetables begin to soften, about 5 minutes.

3. Add chickpeas, coconut cream and spices. Cover with lid and allow spices to soak into coconut cream and vegetables, about 10-15 minutes.

4. Your rice should be about done by this point, top off with the curry and any other garnishes you may have.

What you will need:

• 1/3 cup white rice

• 1 can coconut cream

• 1/2 head broccoli

• 1 tbsp olive oil

• 1 head garlic, diced

• 1/3 yellow onion, sliced

• 1 zucchini

• 1 can chickpeas

• 1 tbsp cumin

• 1 tsp turmeric

• 1/2 tsp paprika

• Salt

• Sprinkle of chili flakes