Green Sesame Broccoli, Zucchini and Chickpea Curry

Prep time: 10 minutes 

Cook time: 25 minutes 

Serves: 4

Ingredients:

• 2 tablespoons extra virgin olive oil 

• 1 medium brown onion, diced 

• 4 cloves garlic, finely chopped 

• 1 inch piece ginger, peeled and grated 

• 3 tablespoons sesame seeds 

• 3 tablespoons salted peanuts, roasted 

• Simply Wholesome Pantry Thai Green Curry Recipe Base 

• 400g full fat coconut milk

• 1 tablespoon fish sauce (omit for Vegetarian or Vegan)

• 2 teaspoons brown sugar 

• 3 cups broccoli florets, approx. 2 medium heads broccoli 

• 1 large zucchini, cut into slices 

• 400g canned chickpeas, rinsed and drained 

• 1 lime, zest and juice 

To serve:

• 1/2 cup coriander leaves 

• 1/2 cup thai basil leaves 

• 1/2 cup spring onion, sliced 

• Green chilli & fresh lime 

• Coconut rice or any cooked rice 

Method:

1.  In a dry large frying pan, toast the sesame seeds and roasted peanuts over medium heat until the sesame seeds turn golden brown and release their fragrance. Remove from heat and set aside.

2.  In the same frying pan, add olive oil and heat over medium heat. Add onion and sauté until it becomes soft and translucent. Stir in the garlic and ginger, and cook for another minute until fragrant.

3. Add the toasted sesame seeds and peanuts to the pan with the onion, garlic, and ginger. Stir in the Simply Wholesome Pantry Thai Green Curry Recipe Base and cook for a minute to release its flavours. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine all the ingredients and let the mixture come to a gentle simmer.

4. Add the broccoli and zucchini to the sauce. Cook for about 6-8 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the chickpeas to the curry. Squeeze in the juice of the lime and add the lime zest. Stir well.

5. Serve the curry hot, garnishing with coriander leaves, Thai basil leaves, sliced spring onion, green chili, and a wedge of fresh lime.