Ingredients

1. 1 Pinch black pepper
2. 1 Head broccoli florets cut into bite- sized pieces
3. 1 Bag brown rice or noodles, to serve
4. 400g Chickpeas drained and rinsed
5. 3 Cloves garlic finely sliced
6. 800g Light coconut milk
7. 1tbsp Maple syrup or honey or agave
8. 1 Onion sliced
9. 1 Small red chilli small, deseeded and finely sliced
10. 1 Red pepper cut into bite- sized pieces
11. 1 Pinch salt
12. 1tbsp Sesame seeds to garnish
13. 3tbsp Soy sauce or tamari
14. 1 Bunch SuperValu fresh coriander small, chopped
15. 0.5 Stick SuperValu fresh ginger peeled and finely sliced
16. 2 SuperValu limes
17. 2tbsp SuperValu oil
18. 0.5 bunch SuperValu scallions finely sliced
19. 1 Yellow pepper cut into bite- sized pieces

Method

1. Put the brown rice or noodles on to cook first, and cook according to the packet instructions.
2. Warm the oil in a family-sized pot set over a high heat. Add the onion, garlic, chilli and ginger and cook for 4 minutes, stirring regularly. Add the red and yellow peppers, broccoli, chickpeas, curry powder and a pinch of salt and pepper and cook, stirring, for 4 minutes. If the curry powder is sticking to the bottom of the pot, add a little coconut milk. Now add both tins of coconut milk, the juice of 1 lime, the soy sauce and the maple syrup. Bring to the boil, stirring regularly, then reduce to a simmer for 10 minutes.
3. Add the spring onions and half of the coriander. Remove from the heat and mix well, then garnish with the remaining fresh coriander and some sesame seeds. Cut the remaining lime into four wedges and serve alongside the curry.