Step 1

In a large skillet or saucepan, heat the oil over medium heat. Add the onions and cook for 3-5 minutes, or until the onions are soft and translucent. (If using scallions, cook for only 1-2 minutes).

Step 2

Add the garlic, ginger, cumin, turmeric, and curry paste. Stir to combine and sauté for a further ½ minute, until fragrant.

Step 3

Add the chopped sweet potato and carrot, stir to combine, and roast for 1-2 minutes until lightly browned. Pour in strained tomatoes and coconut milk, stir to combine again. Cover the skillet, and cook over medium heat for about 10 minutes.

Step 4

Then add the broccoli florets and chickpeas and cook further 10 minutes, or until the veggies are fork-tender. (If the curry thickens too much while cooking, add a bit of water).

Step 5

Season with salt and pepper to taste. Turn off the heat and set aside for 5 minutes or so to unfold flavors (optional).

Step 6

Serve your curry with cooked rice (or other grains/ bread). Garnish with toasted cashews, sesame seeds, fresh herbs (such as parsley, cilantro, or scallions), and squeeze lime juice over it, if desired.

Step 7

Enjoy!