Healthy Veggie-Packed Curry (Print Version)

# Ingredients:

→ Veggies

01 - 1 piece of broccoli
02 - 200 g of chickpeas
03 - 200 g of mushrooms
04 - 1 onion
05 - 2 garlic cloves

→ Seasonings and Liquids

06 - 1 tbsp coconut oil
07 - 1 tbsp curry paste
08 - 400 ml coconut milk
09 - 1 tsp grated ginger
10 - Salt to taste
11 - Pepper as needed
12 - Fresh coriander for topping

→ Side Dish

13 - Basmati rice as needed

# Instructions:

01 - Chop the broccoli into bite-sized pieces. Slice up the onion and garlic thinly. Cut the mushrooms into even slices.
02 - Heat up some coconut oil in a pan and cook the onion and garlic until fragrant.
03 - Mix in the curry paste and ginger. Stir everything around so the flavors come alive.
04 - Toss in the broccoli and mushrooms. Stir-fry everything for a few minutes.
05 - Pour the coconut milk into the pan and simmer gently until the veggies are fully cooked.
06 - Adjust the taste with salt and pepper. Sprinkle fresh coriander on top before serving.
07 - Dish it out while it’s hot, alongside basmati rice.

# Notes:

01 - A vegetarian meal loaded with plant-based protein
02 - Can stay fresh in the fridge for up to 3 days
03 - Reheat it in the microwave
04 - Option to cook the dish in a pressure cooker

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