Ingredients
4tbspcoconut butter
½red onion,chopped
1clovegarlic,minced
1tsppink Himalayan salt
½tspground cumin
¼tspblack pepper
¼tspfennel seeds
¼tspground coriander
¼tspground turmeric
¼tspgaram masala
1tbspcornstarch
¼cupwater
14ozcream of coconut
4curry leaves,or more to taste
½tspchili powder
½cupcooked chickpeas
2ozbroccoli florets,chopped
4smallbaby bok choy
Preparation
Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color for about 2 to 3 minutes.
Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until creamy paste forms.
Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps.
Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender. Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened for about 2 to 3 minutes.
Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy for 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced for another 3 to 5 minutes.
