Yellow Thai Chickpea curry
3 cloves garlic
6cm fresh turmeric peeled
6cm ginger peeled
1 teaspoon cumin seeds
1 teaspoon coriander seeds
5 frozen/fresh kaffir lime leaves
1 tin black chickpeas
1 tin coconut milk
3 fresh red chillis cut in half lengthways
1 head of broccoli
First gently toast the Cumin and Coriander seeds in a pan until they smell fragrant then grind in a pestle and mortar. Chop the onion and combine with the garlic, turmeric, ginger, cumin and coriander and blend it all up to make a paste.
Use a couple of spoonfuls of the solidified creamy part of the coconut milk to fry the paste over a medium heat. Cook for about 10 minutes stirring frequently. If the paste is sticking then add a splash of water every so often to loosen it.
Add the rest of the coconut milk along with the lime leaves, salt, chillis and the chickpeas and cook gently for another 10 minutes or so.
Steam the broccoli to your liking and add to the curry with a couple of shakes of fish sauce and a squeeze of lime then serve straight away.