1600ml coconut milk

2 tins chickpeas

8 tbsp Thai green curry paste

8 cloves garlic

1kg onions

1 head broccoli

6 peppers

1kg carrots

juice & zest of 3 limes

bunch of coriander

 

Serve with white rice

 

Fry the onions until soft, followed by the garlic for one minute and then the curry paste for two. Then fry the broccoli, peppers and carrots. Add everything into a large saucepan and pour in the coconut milk, lime zest and chickpeas. Finally, add the coriander and lime juice and serve.