Vegetable curry with chickpeas and coconut milk

Ingredients for 4 servings:

• 2 onions
• 250 g broccoli
• 1 bell pepper(s), red
• 250 g zucchini
• 250 g mushrooms
• 1 tbsp oil
• 1 ½ tbsp curry
• 150 ml vegetable stock
• 150 ml coconut milk
• 450 g chickpeas, from the can
• n. B. Salt
• e.g. chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-carb

Divide the broccoli into small florets and slice the mushrooms. If frozen, let them thaw. Finely chop the onion and fry in oil. Chop the bell pepper and add it. Then add the curry, coconut milk, vegetable stock, and broccoli. Let it simmer for about 5 minutes. Meanwhile, chop the zucchini into small pieces and drain the chickpeas. Then add the mushrooms, zucchini, and chickpeas to the pan and simmer for another 5 minutes. Season with salt and chili.