In a large, high rimmed skillet, heat the oil on medium.
Add onion, garlic, ginger, turmeric, and broccoli stalks and cook for five minutes, until onion is soft and glossy, stirring often so garlic doesn't burn.
Add the broccoli florets and cook for 3 minutes until they turn bright green, then add the chickpeas, stir through and season with salt and pepper.
Next, add the curry powder, turmeric, cumin and garam masala, stirring constantly for 30 seconds. Pour in the coconut milk and water, and add salt. Let curry simmer for 10-15 minutes so flavours can blend.
Turn off heat, stir in lime juice, taste and adjust salt or lime juice to your liking.
Serve with a cooked grain and garnish with cilantro and lime wedge.
Tip: if you don't have access to fresh turmeric, just add another 1/4 teaspoon of dried turmeric to the curry.