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.