IngredientsServes two. 1 onion, finely diced 2-3 teaspoons curry powder (depending on taste preference) 1 ½ cups water 1 can coconut cream 2 medium-sized orange kumara, peeled and chopped into 3cm cubes 1 can chickpeas, rinsed and drained 1 cup of broccoli florets 1 red capsicum, thinly sliced DirectionsIn a large saucepan over a medium heat place the onion and coconut oil and sauté for 1 minute. Mix the curry powder with ½ cup of the water and add to the onion and sauté for a further minute. Add the coconut cream, chopped kumara pieces, and remaining 1 cup of water, and cook for 10 minutes over a medium heat. Add the broccoli, red capsicum and chickpeas to the curry and cook for a further 2-3 minutes, or until vegetables are cooked to your preference. Serve in bowls.
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