Heat the oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
Add grated ginger, chopped tomatoes and fry gently together for a couple of minutes.
Add garam masala, turmeric, chilli powder, vegetable stock and coconut milk to the pan. Stir until everything is well blended. Add the broccoli florets cut in medium size. Bring the boil, then stirring the broccoli from time to time, cook covered under medium heat for 10-12 minutes. The broccoli should be cooked but still have a bite.
Add the peanut butter to the saucepan making sure that it melts in the curry sauce so there are no lumps. Add the chickpeas and cook for another minute or so.
Season to taste with lemon juice and salt.
Serve this broccoli curry with rice, topped with crushed peanuts, fresh coriander and sliced red chillies.