Description
Broccoli Chickpea Curry
This broccoli chickpea curry is a hearty, plant-based meal that’s perfect for a quick weeknight dinner. Loaded with nourishing chickpeas, fresh broccoli, and aromatic spices, it’s creamy, flavorful, and easy to prepare. If you’re looking for a healthy yet indulgent dish that comes together in just 30 minutes, this curry is sure to become a favorite. Pair it with naan bread or your favorite rice for a comforting meal!
1 tbsp coconut oil
1 medium onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, finely chopped
¼ fresh red chili pepper, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
½ tsp turmeric
2 tbsp tomato paste
1 can (14 oz) coconut milk
1 lb broccoli florets, cut small
1 can (14 oz) chickpeas
½ cup coconut cream
Fresh cilantro, chopped
Salt to taste
Directions:
1. Heat oil in a pan over medium heat. Sauté onion until translucent.
2. Add garlic, ginger, and chili; cook for 1 minute.
3. Add spices and tomato paste. Stir well.
4. Pour in coconut milk. Bring to a simmer.
5. Add broccoli and chickpeas. Simmer for 10 mins.
6. Stir in coconut cream and cilantro. Serve warm.
Prep Time: 10 mins
Kcal: 262
Step-by-Step Guide
Follow these detailed instructions for the perfect curry. First, prepare all ingredients: dice the onion, mince garlic, finely chop ginger and chili, and cut broccoli into small florets. In a large pan or pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Next, add the garlic, ginger, and fresh chili, cooking for another minute until fragrant. Now, add the ground cumin, coriander, chili powder, and turmeric along with the tomato paste. Stir constantly for 1-2 minutes to toast the spices.
Pour in the full can of coconut milk, stirring to combine with the spice paste. Bring the mixture to a gentle simmer. Add the broccoli florets and drained, rinsed chickpeas. Stir to coat everything in the sauce. Cover the pan and let it simmer for 10-12 minutes, or until the broccoli is tender but still bright green. Finally, remove from heat and stir in the coconut cream and a generous handful of chopped fresh cilantro. Season with salt to taste.
Serving Suggestions
This versatile curry pairs beautifully with several sides. For a classic experience, serve it over a bed of fluffy basmati rice or with warm, buttery naan bread to soak up the creamy sauce. For a lighter option, try it with quinoa or cauliflower rice. Garnish with extra cilantro, a squeeze of lime juice, or a sprinkle of toasted coconut flakes. A side of mango chutney or a simple cucumber raita can add a refreshing contrast.
How-to Summary
Sauté onion, then add aromatics (garlic, ginger, chili). Toast spices and tomato paste. Add coconut milk and simmer. Add broccoli and chickpeas, simmer until tender. Finish with coconut cream and cilantro.
Frequently Asked Questions
Can I use frozen broccoli? Yes, frozen broccoli florets work well. Add them directly from frozen; you may need to simmer for 1-2 minutes longer.
How can I make this curry spicier? Increase the amount of fresh chili or chili powder. You can also add a pinch of cayenne pepper with the other spices.
What can I substitute for coconut cream? You can use an additional 1/4 cup of full-fat coconut milk or a dollop of plain, unsweetened yogurt (dairy or plant-based) for creaminess.
Is this curry freezer-friendly? Absolutely. Cool completely and store in an airtight container for up to 3 months. Thaw overnight and reheat gently on the stovetop.
Can I add other vegetables? Definitely. Spinach, bell peppers, cauliflower, or sweet potatoes are excellent additions. Adjust cooking times accordingly for harder vegetables.
Common Mistakes to Avoid
Avoid overcooking the broccoli, as it will become mushy and lose its vibrant color. Do not skip toasting the spices and tomato paste; this step builds foundational flavor. Ensure you are using full-fat coconut milk for the richest, creamiest texture. Finally, do not add salt until the end, as the chickpeas and other ingredients may already contain sodium.
Conclusion
This Broccoli Chickpea Curry is the ultimate proof that a quick, 30-minute meal can be deeply nourishing and incredibly flavorful. Its creamy coconut sauce, hearty chickpeas, and tender broccoli create a satisfying plant-based dish that will please everyone at the table. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and customize it to your taste. Give this recipe a try for a reliably delicious and healthy dinner that’s sure to earn a permanent spot in your weekly rotation.