About the Recipe
A delicious made-from-scratch recipe that uses only fresh ingredients which are easy to source. No curry paste but bursting with flavour. By steering clear of curry paste we are able to adjust the heat to taste more easily. This recipe is designed to be mild and therefore appropriate for young children.
You can reduce the heat further, especially in consideration of serving to toddlers and babies by omitting the cayenne pepper. For new eaters, be sure to mash the chickpeas since whole chickpeas can be a choking hazard.
Ingredients
1/2 bunch coriander leaves (about 30g) aka cilantro
3 cloves garlic
1 tsp ginger - grated
1 1/2 tsp cumin powder
1/2 tsp chilli powder
3 tsp coriander powder
1/4 tsp turmeric powder
2 1/2 cups chickpea sprouts (or soaked or canned chickpeas)
2 tomatoes
1 head of broccoli
1 cup coconut milk
1/2 lime (optional)
fresh chives (optional)
Preparation
Step 1
Pre-preparation: Sprout chickpeas to yield 2½ cups of chickpea sprouts. Alternatively, soak chickpeas overnight. (Alternatively, used canned chickpeas.) Boil 2½ cups of chickpea sprouts with salt, till soft. (Cook in a pressure cooker to save time, especially useful in high lying areas.)
Step 2
Chop ½ a bunch of coriander (with stems). Add to pot with a little oil, 3 cloves of garlic (grated or crushed), and 1 tsp of finely grated/crushed ginger. Fry for minute.
Step 3
1½ tsp cumin powder ½ tsp chilli powder, 3 tsp coriander powder, ¼ tsp turmeric powder, and 1 pinch to ¼ tsp cayenne pepper (cayenne pepper is quite hot so to be safe, you can add a pinch and adjust later after tasting) and toast for another minute.
Step 4
Add 2½ cups of pre-cooked chickpea sprouts, 2 chopped tomatoes, and the florets of 1 head of broccoli, 1 cup of coconut milk plus salt to taste. Turn the heat up to medium-high and cook with the pot closed.
Step 4
When the broccoli has softened to the desired texture, add the juice and zest of ½ a lime (optional) plus chopped chives.