Who doesn’t love a good coconut milk curry?
Curry is one of my never fail, staple dinners. I love it because it’s easy, you can put it together in 30 minutes on a weeknight and the whole family will eat it without complaint.
Most of the ingredients come from the pantry, and you can switch up the vegetable to use up whatever you have on hand. So, enough with the chit chat, we’ve got dinner to make!
Easy Chickpea Coconut Milk Curry with Broccoli
- 1 lb broccoli, cut into small florets and stalks diced
- 3 tbsp coconut oil or avocado oil
- 1/2 medium yellow onion, diced
- 4 cloves garlic, peeled and sliced
- 2 inch piece fresh ginger, peeled and minced (about 2 tbsp)
- 2 inch piece fresh turmeric, peeled and minced
- 2-398 ml cans of no salt added chickpeas, or 3 cups cooked chickpeas
- 2-398 ml cans of full fat coconut milk ( I love Aroy-D!)
- 1 cup water
- 1 1/4 tsp salt
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/8 tsp garam masala
- juice of half a lime
- For serving: 2-3 cups of cooked grain (I used millet), cilantro leaves and lime wedges
- 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.