Lentil Coconut Curry

1. 

   Didn't have broccoli so added potato instead, was good too
   
   
   
   

   
   

   • 1 Can Coconut Milk 
   • 2 Tablespoons Curry
   • 2 Small Heads Broccoli (and/or other veggies of choice)
   • 1 Can Chickpeas, rinsed and drained
   • ½ Tablespoon Cornstarch Dissolved in 2 Tablespoons Cold Water
   • Optional: Minced Garlic or Onion

INSTRUCTIONS

1. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
2. Add the curry to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.