Easy Chickpea Coconut Milk Curry with Broccoli
This easy chickpea coconut milk curry with broccoli is one of our family favourites! It looks like a lot of ingredients, but it's all spices. Weeknight-friendly, mild curry designed for little palettes. Love spice? Add more curry powder, or use a spicy one!
Ingredients
- 1 pound broccoli stems diced, rest cut into small florets
- 3 tablespoons avocado oil
- 1 small yellow onion diced
- 4 cloves garlic peeled and chopped
- 2 inch piece ginger peeled and chopped
- 2 inch piece fresh turmeric peeled and chopped
- 2 x 14 oz cans coconut milk I like full fat here
- 1 cup water
- 1 teaspoon ground turmeric add ½ tsp more if you don't have fresh turmeric
- 1 - 3 teaspoons curry powder to taste, depending on the heat level desired
- ½ teaspoon ground cumin
- ¼ teaspoon garam masala
- 1 ¼ teaspoons salt plus more for seasoning
- 2 x 14 oz cans chickpeas drained and rinsed
For serving
- juice of half a lime plus more lime wedges
- cilantro chopped
- your favourite whole grain wheat berries, millet and quinoa are all great here
Instructions
- In a large pot over medium heat, cook broccoli stalks, onion, garlic, ginger and turmeric in oil, stirring constantly for 5 minutes, until onions glossy and beginning to soften.
- Turn heat down to medium, add broccoli florets and cook, stirring often, for 2-3 minutes until bright green.
- Add spices and salt, stir for 30 seconds, then pour in coconut milk and water, stirring well. Add chickpeas and let bubble away for at least 10 minutes before serving.
- Finish with the juice of half a lime - don't skip this part! Taste, adjust salt as necessary and then serve with your favourite whole grain, a lime wedge and cilantro.