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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Broccoli Chickpea Curry

Broccoli Chickpea Curry

1 tablespoon coconut oil or avocado oil
1 medium white onion, diced
3 cloves garlic, minced
1 teaspoon freshly minced ginger
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon cayenne powder optional, if you want it spicy
1 teaspoon kosher salt, add more to taste
2 carrots, sliced into thin coins
5 cups broccoli florets
1 can chickpeas, drained and rinsed
1 (15 ounce) can light coconut milk
1¼ cups vegetable broth
¼ cup creamy peanut butter
2 cups fresh spinach
Juice of ½ a lime

Heat a medium-sized saucepan over medium-low heat. Add the oil and onion.

Saute until translucent, about 5 minutes. Add the garlic, fresh ginger, turmeric, ginger powder, curry powder, garlic powder, and salt and cook for another minute.

Add the carrots, broccoli, chickpea, coconut milk, and vegetable broth.
Bring to a simmer and then cover and let cook for 10 minutes, or until the broccoli is tender.

Stir in the peanut butter and then add the fresh spinach and stir until wilted. Add the lime juice into the curry and stir it in.

Serve over rice with lime wedges, chopped peanuts, and/or microgreens.

www.bakerita.com
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