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bowl of chickpea coconut milk curry with wheat berries and black spoon

Easy Chickpea Coconut Milk Curry with Broccoli

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This chickpea and broccoli coconut milk curry is a delicious vegan curry recipe. It’s nutritious, packed with protein, flavourful, and so simple to make at home!
Course Dinner, Main Course
Cuisine American, Indian
Diet Vegan, Vegetarian
Keyword Easy, Chickpeas, vegan curry
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6 people

Equipment

  • A high rimmed skillet

Ingredients

  • 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

Instructions

  • Chop your veggies including the broccoli stalks along with the florets
  • 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.