- Heat the avocado oil in a large, deep pan and fry the onion for 5-6 minutes over medium heat until softened.
- Add the garlic, ginger and red chili pepper and continue to cook for another minute.
- Stir in the garam masala and curry powder, then add the crushed tomatoes, peanut butter and coconut milk and stir to combine.
- Add the chickpeas and broccoli, bring to a boil, then lower the heat and simmer for 10 minutes covered with a lid.
- Stir in the fresh cilantro, season to taste and serve with rice or naan, topped with some crushed peanuts if you like.
LIRE LA SUITE..