Vegetable and chickpea curry
- Heat oil in a large saucepan. Add the sliced onions and curry paste, cook over a medium heat for 5 minutes, stirring regularly.
- Add the vegetable stock and carrots, bring to the boil. Turn down the heat, add the coconut cream and simmer for 7 minutes. Add broccoli florets, capsicum and chickpeas, simmer for a further 3 to 4 minutes.
- Serve with steamed rice and garnish with fresh herbs and chopped peanuts if desired.