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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil, over medium-low heat, in a large saute pan. Add onions, garlic and ginger, and saute until the onions are translucent. | 2. Add broccoli florets and continue cooking for 8-10 minutes until the broccoli is cooked through but still has a crunch to it. | 3. Add chickpeas, curry powder and vegetable bouillon cube dissolved in 1/4 cup of boiling water. Cook for 3 minutes. | 4. Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/4 cup of water or more if necessary. | 5. Season with salt and pepper to taste, and serve immediately over cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	4		peeled minced	-	-	-	-
gingerroot	1		peeled minced	-	-	-	-
broccoli floret	4	cups		-	-	-	-
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
chicken bouillon cube	1	vegetarian		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.