Courgette and Chickpea Curry

Ingredients (serves 4):

• 1 tbsp coconut oil

• 1 tsp mustard seeds

• 1 yellow onion (diced)

• 2 garlic clove (peeled and crushed)

• 2 tsp of curry powder (mild of sharing the meal with babies/toddlers)

• 1 pinch of salt

• 1 can organic coconut milk

• 1 can of tinned chickpeas (drained and rinsed)

• 2 medium courgettes (diced)

• 2 cups of broccoli florets - keep the stalks

• 1 cup frozen peas

Optional to serve: full fat greek yogurt, chilli flakes, fresh coriander (stalks removed - keep them), chutney, a squeeze of lemon or lime

Method:

1. In a large cast iron skillet heat the coconut oil and sauté the onions on medium heat until translucent (2-3 minutes).

2. Add the garlic, mustard seeds, curry powder and salt and cook until fragrant (1 minute).

3. Reduce the heat to low and add the coconut milk, chickpeas, courgettes, broccoli stalks and simmer for 10 minutes.

4. Add the broccoli florets and peas and cook for another 3-4 minutes (you might want to cook the broccoli a bit longer for a softer texture for babies/toddlers).

5. Serve over white/brown rice or quinoa and with the optional toppings.