📖 Instructions

1. Let's start with the veggies. Chop 1 large onion, 2 carrots, 2 celery stalks, 1 red bell pepper, and 1 head of broccoli into bite-sized pieces. Don’t stress about making them perfect; rustic is good!
2. Mince 4 cloves of garlic and grate about 1 inch of fresh ginger. If you're not a fan of ginger, you can reduce the amount or even skip it, but I highly recommend including it for that extra zing!
3. Heat 2 tablespoons of coconut oil (or any cooking oil you prefer) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Keep stirring so they don't burn!
4. Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant. Ahh, that smell!
5. Add the chopped carrots, celery, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until they start to soften.
6. Stir in 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/4 teaspoon of red pepper flakes (if you like a little heat). Cook for 1 minute, stirring constantly, to toast the spices and release their flavors. Feel free to adjust the spices to your liking – more curry powder for a stronger flavor, or skip the red pepper flakes altogether if you're spice-averse.
7. Add the chopped broccoli, one 14-ounce can of diced tomatoes (undrained), and one 15-ounce can of chickpeas (drained and rinsed) to the pot. Stir to combine.
8. Pour in 4 cups of vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are tender. Give it a taste and adjust the seasoning as needed. Add salt, pepper, or more spices to your liking.
9. While the curry is simmering, cook 2 cups of brown rice according to the package directions. I like to use my rice cooker for this – it's so easy and foolproof! But you can also cook it on the stovetop.
10. Once the curry is ready, stir in 1 can (13.5 oz) of coconut milk (full-fat or light, your choice!) and 2 cups of frozen peas. Cook for another 5 minutes, or until the peas are heated through.
11. To serve, spoon the vegetable curry over a bed of cooked brown rice. Garnish with fresh cilantro and a dollop of yogurt (optional).
12. For freezing, let the curry cool completely. Then, transfer it to freezer-safe containers or bags. Make sure to leave some space at the top, as the curry will expand when frozen. Label with the date and contents. It will keep in the freezer for up to 3 months.
13. When ready to eat, thaw the curry in the refrigerator overnight or in the microwave. Reheat on the stovetop or in the microwave until heated through. Serve with freshly cooked brown rice.