Ingredients

For 4 servings:

• 1 tsp Coconut Oil
• 1/3 cup Shallot (chopped)
• 2 Red Bell Pepper (sliced)
• 1/4 cup Thai Red Curry Paste
• 4 Garlic (cloves, minced)
• 2 cups Canned Coconut Milk (full fat)
• 2 tsps Coconut Sugar
• 2 tbsps Tamari
• 2 cups Chickpeas (drained, rinsed)
• 4 cups Broccoli (florets, chopped)

Directions

1. Heat a large dutch oven over medium heat and melt the coconut oil. Once hot, add the shallot and bell pepper and cook for three to four minutes, until just softened.
2. Add the curry paste and garlic and cook for one minute longer. Add the coconut milk, sugar, tamari, chickpeas, and broccoli. Bring to a simmer and then reduce the heat to low. Cover and simmer for six to eight minutes or until the broccoli is fork-tender.
3. Divide evenly between bowls and enjoy!

Nutrition

• Calories = 448
• Fats = 26g
• Protein = 14g
• Carbs = 43g

Why we love it

This is a delicious plant-based dish full of incredible micronutrients from real food ingredients. Another great feature of this recipe is that it requires only one pot! So, if you’re not a fan of cleaning, this is great option for you.

• If you’re looking for more easy to cook and clean recipes, check out our Pressure Cooker Recipe Book!
• If you’re looking for more whole food based recipes that are already organized in a meal prep fashion for you, check out our 4 Week Real Food, Real Quick Meal Plan!
• If you’re looking for more plant based recipes, check out our Vegan Athlete Meal Plan!