This dish is perfect for anyone looking to enjoy a flavorful and nutritious meal. It’s vegan, gluten-free, and packed with healthy fats, plant-based protein, fiber, and vitamins. Enjoy it on its own or serve with brown rice or quinoa for a more filling meal.

Ingredients

• 1 tablespoon of coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon of fresh ginger, grated
• 1 tablespoon of red curry paste
• 1 can (14 oz) of coconut milk
• 1 tablespoon of low-sodium soy sauce or tamari
• 1 head of broccoli, cut into florets
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 red bell pepper, thinly sliced
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Heat the Oil:
   • In a large pan, heat the coconut oil over medium heat.
2. Sauté Aromatics:
   • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
   • Stir in the minced garlic and grated ginger, cooking for an additional 1 minute.
3. Add Curry Paste:
   • Stir in the red curry paste and cook for another minute until fragrant.
4. Simmer the Sauce:
   • Pour in the coconut milk and soy sauce, mixing well.
   • Bring the mixture to a gentle simmer.
5. Cook Vegetables:
   • Add the broccoli florets and red bell pepper slices to the pan.
   • Cover and cook for about 5-7 minutes, until the vegetables are tender.
6. Add Chickpeas:
   • Stir in the chickpeas and cook for an additional 2-3 minutes until everything is heated through.
7. Season and Serve:
   • Season with salt, pepper, and lime juice to taste.
   • Garnish with fresh cilantro before serving.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

Nutrient	Amount
Calories	280
Protein	9g
Total Fat	18g
Saturated Fat	12g
Carbohydrates	25g
Dietary Fiber	8g
Sugars	4g
Sodium	500mg