A quick and easy vegan dinner! This vegan chickpea curry is bursting with flavor. Chickpeas and fresh romanesco are simmered in a coconut-curry broth and served over steaming hot rice.
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Add the coconut oil, ginger, kaffir lime leaves, and lemongrass and cook for a 1-2 minutes.
Add the ground cumin and coriander and cook until fragrant before adding the coconut milk, romanesco, soy sauce and chickpeas.
Bring to a boil and reduce heat to low. Cook for 10 to 15 minutes or until the vegetables are fork tender. Taste and adjust the seasoning as necessary.
Serve with rice, a squeeze of lime and cilantro leaves.
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