Indian Chickpea and Broccoli Curry | Creamy Vegetable One-Pot

Peel and finely chop the onion, garlic, and fresh ginger (you can also grate the ginger and garlic). Wash the broccoli and cut it into smaller florets; slice the tender stalk into thin rounds. Drain the chickpeas and rinse thoroughly with cold water.

Heat the coconut oil in a deep frying pan or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the grated garlic and fresh ginger, then fry together for another minute until fragrant.

Add the spices: garam masala, ground turmeric, and ground cumin. Stirring constantly, fry over low heat for about 30 seconds, taking care to bloom the spices without burning them.