Cut the broccoli into florets. Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with ½ teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
Add the chickpeas, carrots and red bell peppers and and stir until well coated. Step 4. Add the coconut milk, water and cauliflower and bring to simmer and allow to cook for 10-15 minutes until the vegetables are tender. Step 5. Season with salt and pepper, and if desired, add chili flake s for additional heat.Make pepper rice. . Heat and pan with ghee and saute garlic for 1 to 2 minutes. . Add onions, green chili and fry until golden to light brown. Brown onions taste best here with a sweet aroma. So if you have time brown them like the biryani onions. . Add curry leaves and nuts. Wl9rkVh.