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Broccoli Chickpea Curry Recipe

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3.9 from 43 reviews

This Broccoli Chickpea Curry is a vibrant and hearty vegetarian dish, combining tender broccoli florets and protein-packed chickpeas in a fragrant coconut milk sauce infused with warm spices and fresh herbs. Perfect for a wholesome weeknight dinner, this curry is rich, creamy, and comforting with just the right amount of heat from fresh chili.

Ingredients

Vegetables & Herbs

  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely chopped
  • ¼ fresh red chili pepper, finely chopped
  • 1 lb (450 g) broccoli florets, cut into small chunks
  • A handful of fresh cilantro, roughly chopped

Spices & Pastes

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric
  • 2 tablespoons tomato paste

Liquids & Others

  • 1 tablespoon coconut oil
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 can (14 oz / 400 g) chickpeas
  • ½ cup (100 ml) coconut cream
  • Salt to taste

Instructions

  1. Heat Oil and Sauté Onion: Heat a tablespoon of coconut oil in a large pan over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-5 minutes.
  2. Add Aromatics: Stir in the minced garlic, chopped ginger, and red chili pepper and cook for another minute until fragrant.
  3. Add Spices: Add the ground cumin, ground coriander, chili powder, and turmeric. Stir well to evenly coat the aromatics with the spices and cook for another minute.
  4. Add Tomato Paste and Coconut Milk: Stir in the tomato paste, then pour in the coconut milk. Stir well to combine, then bring the mixture to a gentle simmer.
  5. Add Broccoli and Chickpeas: Add the broccoli florets and chickpeas and mix well to make sure they’re submerged in the sauce. Adjust the heat to maintain a low simmer.
  6. Simmer the Curry: Simmer the curry for about 10 minutes or until the broccoli is tender but still has a bit of a bite.
  7. Finish with Coconut Cream and Cilantro: Stir in the coconut cream, then add the roughly chopped fresh cilantro. Serve warm with naan bread or over your favorite rice.

Notes

  • For a spicier curry, increase the amount of red chili pepper or add cayenne powder.
  • You can substitute broccoli with cauliflower or green beans if preferred.
  • Use low sodium chickpeas to control salt content.
  • Serve with basmati rice or warm naan for a complete meal.
  • Leftover curry keeps well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Find it online: https://flavorspath.com/broccoli-chickpea-curry-recipe/