(VE)Creamy Coconut & Ginger Vegetables with Chickpeas

Serves 2 -3



1 onion

3 medium carrots

1 small butternut squash

1 small head broccoli

1 x 400g chickpeas

1 x tin rich & creamy coconut milk

Coconut oil

2 tsp Ginger paste

1 tsp Cayenne pepper

2 tsp Turmeric


Cauliflower rice –

1 medium cauliflower, stalk removed and roughly chopped

1 tbsp coconut oil

1 tsp black mustard seeds

2-3 tbsp water



Meanwhile heat coconut oil in a pan on a low heat, peel and chop onion add to pan, peel and cut into large chunks the carrots and butternut squash, cut broccoli into fairly large pieces, add to pan and fry for 2 – 3 minutes.  Add ginger paste, cayenne pepper and turmeric and fry for 2 minutes.  Add coconut milk and chickpeas stir and simmer for 20 minutes or until vegetables are soft.

For cauliflower rice –

Put roughly chopped cauliflower in food processor and process for a few minutes until a rice like consistency is achieved.  Heat coconut oil in large frying pan, sauté black mustard seeds for 30 seconds before adding cauliflower and water.  Cook for 5 minutes until cooked through, place onto plates and spoon over creamy coconut and ginger vegetables with chickpeas.