Chiken Curry

Ingredients

2 tablespoons butter

1 onion finely chopped

2 tablespoon garlic and ginger 

1 teaspoon turmeric 

1 teaspoon jeera

1 teaspoon tandoori Spice

1 teaspoon salt

2 tins of chickpeas

1 tin of coconut cream

240g tub tomato puree

½ cup water 

200g tenderstem brocolli 

2 tablespoons pan roasted almond

for garnish

Method 

Dry roast the almonds in a pan and set aside. 

Flash fry the brocolli in olive oil until tender and crisp. 

In a heavy based pot over a medium heat, fry the onion in butter until golden brown. 

Add the garlic and ginger, spices and a dash of water and dry for 1 minute. 

Add the drained chickpeas, tomato puree, coconut cream and water, cover with the lid and simmer for 5-10 minutes until the curry has slightly thickened. 

Once thickened, add in the brocolli and garnish with fresh coriander and toasted almonds. 

Enjoy 💕