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Export 14 ingredients for grocery delivery
Step 1
Heat oil in a large skillet over medium. Once hot, add broccoli and shallots; cook 5 minutes, until broccoli is crisp-tender.
Step 2
Meanwhile, combine coconutmilk, 1 cup of chickpeas, and peanut butter in a high powder blender; blend until smooth. Set aside.
Step 3
Add garlic, curry powder, Thai red curry paste, salt, and cayenne to pan with broccoli; cook 2 minutes, stirring often to prevent burning, until aromatic.
Step 4
Add coconutmilk mixture to pan and simmer over medium-low for 8 minutes, or until broccoli softens and sauce thickens. Stir in remaining chickpeas, mango, lime juice, and basil; cook 1 more minute to heat through.
Step 5
Serve mixture over rice and garnish with additional herbs, if desired.
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