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White bowl of chickpea curry with millet topped with parsley on striped towel
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5 from 3 votes

Easy Chickpea Coconut Milk Curry with Broccoli

A quick and easy curry made with ingredients you have on hand that the whole family can enjoy!
Cook Time30 mins
Course: Main Course
Cuisine: American, Indian
Keyword: Easy, Chickpeas
Dietary Preference: dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings: 6 people


  • 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.