Lemongrass Chickpea Curry

 Lemongrass Chickpea Curry

Makes 4 servings

Ingredients:

• 1 can chickpeas (1.5 cups)

• 4 oz broccoli

• 7 oz cauliflower

• 1/2 red bell pepper

• 1/2 yellow bell pepper

• 1 carrot diced

• 1 celery chopped

• 1/4 small onion

• 2 garlic cloves

• 1 lemongrass stalk

• 2 tbsp minced ginger

• 3/4 cup coconut milk

• 2 tsp red curry paste

• 2 tbsp light soy sauce

• Vegetable broth for cooking

• Optional - cilantro or lime juice for garnish
  
  Instructions

1. Chop the broccoli and cauliflower into small florets. Cut the bell peppers into bite-sized pieces. Chop the onion, carrot, celery and, mince the garlic and ginger, and finely chop the lemongrass or leave it whole and remove before serving.

2. In a large skillet or a wok add the onion, carrot and celery and cook until it becomes translucent.  Add veg broth as needed. Then add the garlic, ginger, lemongrass and red curry paste. Cook for about 30 second stirring frequently.

3. Add the broccoli, cauliflower, bell peppers and drained and rinsed chickpeas. Mix well. Cook for about 10 min or until the vegetables soften up.

4. Add the coconut milk and soy sauce. Reduce the heat and simmer for a couple of minutes. Garnish with fresh cilantro, lime and serve with rice.