Step 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.

Step 2

Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.

Step 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.