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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 small shallot, chopped
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 (13.5-ounce) can full-fat coconut milk
1/2 cup water
1 cup broccoli florets, such as Beleaves
1 (8-ounce) package mushrooms, sliced
1 (15.5-ounce) can chickpeas, drained
1 cup frozen peas and carrots
1 teaspoon Pereg Turmeric
2 bay leaves
cilantro, for garnish
limes, optional
In a medium saucepan, heat olive oil over medium heat. Sauté the garlic and shallot until translucent, and season with salt and pepper.
Add the can of coconut milk and 1/2 cup water; bring to a boil for about three minutes.
Add the broccoli, mushrooms, chickpeas, peas and carrots, turmeric and bay leaves; bring to a boil for one to two minutes, then lower the heat and let simmer uncovered for 15 to 20 minutes, until the vegetables become tender.
Taste the coconut milk broth and add more salt and pepper if desired. Serve over basmati rice and top with cilantro and lime juice.
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