vegan chickpea and broccoli curry

Vegan chickpea and broccoli curry has been an obsession for me lately. It is such a comforting and delicious meal… Also, it’s quite simple to make.

So, I invite you to try this recipe.

All that you need from a meal is included in this recipe. 
It’s healthy, simple to make, packed with nutrients, vegan and sooo delicious. 
When I first discovered this curry dish, I was surprised by how simple and delicious this meal could be. 
Now, I really want to thank all the people who invented curry recipes. The combination of curry paste, tomatoes and coconut milk is magical.


What is curry? Types of curry

Curry is an Indian combination of spices. It’s a mix of coriander, cumin, ginger, turmeric, cinnamon, chili peppers and some extra spices that could be added.

I actually have a blog post on how to make curry powder from scratch. Check it out here

As you can see, it’s all healthy.

There is also curry paste, which I actually used for this recipe. It’s spicier and mostly used in Thai cousin.

But you can choose whichever you prefer or have on hand.

I KNOW YOU FEEL ME!

I have a feeling that most of the non-Asians discover curry when becoming vegan.

So did I!

My sister introduced me to curry dishes when she started being vegan.

After I tried that chickpea and broccoli curry dish, I knew that the vegan lifestyle is not as boring as I thought it would be.

And the whole plant-based adventure started.


CHICKPEAs in the curry dish

I used chickpea because it makes this curry dish so much healthier. This legume is well known for a high level of fibers, proteins and potassium.

Especially on a vegan lifestyle, it is the best source of protein.

Definitely, with chickpeas, you will eat the healthiest version of any curry dish. Check out the article about the health benefits of chickpeas.

Now, in my chickpea and broccoli curry recipe, I used canned chickpeas to save on time. Just make sure that you wash them really well to get rid of sodium before using.

But if you want, you can clearly soak the chickpeas (use code CAB7801 for 5% discount on all iHerb products) overnight and then cook. So, if you have enough time, go ahead and do so.

curry bubble green

OTHER VARIATIONS OF CURRY DISHES

I have told you why chickpeas are being used, but other times when you make this recipe, you can use lentils, mixed vegetables, beans or a combination of them.

Or even potatoes! Yes, when I was living in a dorm, I saw an Indian girl making curry with potatoes. Smelled heavenly.

So, please, be creative.

Use whatever substitute ingredients you have in your kitchen.

Anyways, nothing is going to taste bad with curry paste (here you can notice my blind, unconditional love to curry)


STORE OF LEFTOVERS

Maybe you won’t believe me, but this curry dish is more delicious if stored for up to 2 days in the fridge.

The spices will boost their flavor even more.

You can serve this chickpea and broccoli curry either cold or hot. It depends on your preferences, the weather, your mood…

This curry is freezer friendly. If you think that you won’t be able to eat it all, you can freeze it.

So, you can enjoy it when you don’t have enough time for cooking.

SIDE DISHES for the chickpea and broccoli curry

For this chickpea and broccoli curry dish, I used basmati rice. I think it’s the best side dish for the curry. And I love rice.

However, you could replace it.

Feel free to use other types of rice. For example, replace it with jasmine rice.

For more fiber, use brown, black or wild rice.

You can definitely try to vary. Try simple homemade bread, naan bread (which is very simple to make, just google it), couscous or just some greens.

vegan chickpea and broccoli curry

INGREDIENTS for the chickpea & broccoli curry

  • Coconut oil – or any other vegetable oil
  • Vegetables – onion (I used a red onion for more antioxidants, but simple onion works perfectly as well); garlic cloves; cherry tomatoes; broccoli; spinach. 
  • Spices: garlic powder; curry paste (I used red curry paste, but if you prefer milder – yellow curry is perfect; green curry is fine as well)
  • Pastes & sauces: peeled canned tomatoes (you can use instead simple canned tomatoes); full-fat coconut milk.
  • Chickpeas – I used canned chickpeas.

 

INSTRUCTIONS for the Chickpea and broccoli curry

Chickpea curry instructions

  1. On a preheated pan, on medium heat, add the oil and then put on the onion, garlic, and garlic powder. Stir this well and let it cook for about 4-5 minutes.
  2. Add the cherry tomatoes and after a couple of minutes the canned tomatoes and mix it all.
  3. Next, add the curry paste. Let it cook until it’s boiling, which should take around 3 minutes.
  4. Then, add the chickpeas along with water and turn on the high heat. Let it cook for about 6 minutes or until it starts boiling.
  5. Add the broccoli or any desired vegetables and wait until the broccoli is cooked, which should take around 7 minutes.
  6. It’s time to add the coconut milk and the spinach. When it starts boiling, reduce the heat to low. Let it stew for 2-3 minutes.
  7. Serve either hot or cold with rice.

Rice (as a side dish for the curry)

After rinsing 2 cups of rice, put it in a pot along with 6 cups of water and 1 tsp of salt. Let it cook following the instructions on the rice package. For me, it was around 20 minutes.

TIPS for making the chickpea and broccoli curry

  1. As I said at point nr. 5, you can use any other vegetables that you have on hand. It also works well without any.
  2. If you like more ‘watery’ meals as I do, you can add more coconut milk. It’s also going to make the sauce creamier.
  3. On the other hand, if you prefer more like a solid curry meal, let it boil for longer before adding the coconut milk and spinach.
  4. If you prefer spicier food, just add more curry paste.
  5. If you think that chickpeas are too dry or don’t have a rich taste, you can blend them in a food processor. Could be quite a messy procedure, but it’s worth it.

Vegan Chickpea Curry

Cook time

40 mins

4 servings

vegan chickpea and broccoli curry
vegan chickpea and broccoli curry

Vegan Chickpea and Broccoli Curry

This vegan chickpea & broccoli curry is so nourishing, warming and delicious, that I could eat it every day. It's packed with proteins from the chickpeas and fiber from the broccoli and tomatoes. It will warm you up even more than a soup does... it's simply perfect for a cold day especially.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, Vegan
Servings 4 people
Calories 325 kcal

Ingredients
  

  • 1 tbsp oil (I used coconut oil)
  • 1 onion (medium)
  • 3 cloves garlic (finely chopped)
  • 1 tsp garlic powder
  • 1 cherry tomatoes
  • 2 cups peeled canned tomatoes (or other canned tomatoes, 2 cups equals 1 can)
  • 1 1/5 tsp curry paste (I used red one, but if you prefer milder - yellow curry is perfect; green curry is fine as well)
  • 3 cups chickpeas (I used canned chickpeas)
  • 1/2 cup water
  • 1 cup broccoli
  • 1 cup fully fat coconut milk
  • 2 cups spinach

Instructions
 

Curry dish

  • On a preheated pan, on medium heat, add the oil and then put on the onion, garlic, and garlic powder. Stir this well and let it cook for about 4-5 minutes. 
  • Add the cherry tomatoes and after a couple of minutes the canned tomatoes and mix it all.
  • Next, add the curry paste. Let it cook until it’s boiling, which should take around 3 minutes.
  • Then, add the chickpeas along with water and turn on the high heat. Let it cook for about 6 minutes or until it starts boiling.
  • Add the broccoli or any desired vegetables and wait until the broccoli is cooked, which should take around 7 minutes.
  • It’s time to add the coconut milk and the spinach. When it starts boiling, reduce the heat to low. Let it stew for 2-3 minutes.
  • Serve either hot or cold with rice.

Rice

  • After rinsing 2 cups of rice, put it in a pot along with 6 cups of water and 1 tsp of salt. Let it cook following the instructions on the rice package. For me, it was around 20 minutes.

Notes

Curry paste that I used: curry paste
Organic canned chickpeas: chickpeas
Keyword curry recipe, vegan curry

Chickpea and broccoli curry

Calories per serving: 325 cal

Fiber: 50% of your daily dose

Iron: 17% of your daily dose

Calcium: 15% of your daily dose

Vitamin A: 157% of your daily dose

Vitamin C: 55% of your daily dose

Folate: 35% of your daily dose

Potassium: 25% of your daily dose

*please note that these numbers are estimated 

Please note that I may earn a small commission from Amazon and iHerb in case you decide to buy products from these sites. 

If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating