Ingredients (serves 20)
1600ml coconut milk
2 tins chickpeas
8 tbsp Thai green curry paste
8 cloves garlic
1kg onions
1 head broccoli
6 peppers
1kg carrots
juice & zest of 3 limes
bunch of coriander
Serve with white rice
Fry the onions until soft, followed by the garlic for one minute and then the curry paste for two. Then fry the broccoli, peppers and carrots. Add everything into a large saucepan and pour in the coconut milk, lime zest and chickpeas. Finally, add the coriander and lime juice and serve.