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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Broccoli Curry with Chickpeas

Broccoli Curry with Chickpeas

4 from 3 votes

Jump to Recipe Print Recipe

Fancy a quick and easy dinner? This broccoli curry with chickpeas can be ready in just under 30 minutes. Vegan and gluten-free, this recipe makes a tasty and satisfying meat-free meal option.

Broccoli Curry with Chickpeas

Creamy Broccoli & Chickpea Curry (Vegan & Gluten-Free)

Fancy a quick and easy dinner? This broccoli curry with chickpeas can be ready in just under 30 minutes. Vegan and gluten-free, it makes a tasty and satisfying meat-free meal option.

This versatile dish can be enjoyed as a main course or a side, pairing wonderfully with rice, naan, chapati, or even pasta.

Personally, I like to serve this broccoli curry with chickpeas on a bed of basmati rice, topped with crushed peanuts (for extra crunch), some freshly chopped coriander and sliced red chillies.

Whether you’re a flexitarian, vegetarian, vegan, or simply looking to incorporate more vegetables into your diet, this broccoli curry is an excellent choice that’s both satisfying and easy to prepare.

Leftovers are best reheated in the microwave to avoid having a broccoli puree the next day.

The most important thing with this recipe is to make sure you do not overcook the broccoli. It should be tender but still have a bite.

Broccoli is back in season this month and you can find more recipe inspiration here. Anti-Inflammatory and with antioxidant properties, it is a nutritional powerhouse. Such a versatile ingredient, it can be eaten raw, steamed, stir-fried or sauteed.

If You Love Broccoli, You Should Also Try …

My vegan Roasted Broccoli on Toast with Butter Bean Hummus makes a delicious lunch and my vegetarian Broccoli & Cauliflower Cheddar Fritters a tasty dinner. For a quick nutritional morning boost try this energising Melon, Kale & Broccoli Smoothie

Curious about what raw broccoli tastes like? It’s delicious! One of my all-time favourite salads this my Broccoli Salad with Maple Ginger Dressing. Topped with crunchy almonds it has a punchy maple ginger dressing. So good!


Jump to Recipe Print Recipe

How To Cook This Broccoli Curry

Ingredients

To make this broccoli curry with chickpeas you will need:

  • broccoli florets
  • canned chickpeas
  • tomatoes
  • crunchy peanut butter
  • vegetable stock
  • coconut milk
  • vegetable oil or coconut oil
  • onion
  • garlic
  • ginger
  • garam masala
  • turmeric
  • chilli powder
  • lemon juice
  • salt

TO SERVE

  • cooked rice
  • peanuts
  • fresh coriander
  • red chillies

Step 1: Fry The Aromatics

Heat the oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft. Add grated ginger, chopped tomatoes and fry gently together for a couple of minutes.

Step 2: Add Spices & Broccoli

Add garam masala, turmeric, chilli powder, vegetable stock and coconut milk to the pan. Stir until everything is well blended. Add the broccoli florets cut in medium size. Bring the boil, then stirring the broccoli from time to time, cook covered under medium heat for 10-12 minutes. The broccoli should be cooked but still have a bite.

Step 3: Add Peanut Butter & Chickpeas

Add the peanut butter to the saucepan making sure that it melts in the curry sauce so there are no lumps. Add the chickpeas and cook for another minute or so.

Season to taste with lemon juice and salt.

Step 4: Serve This Broccoli Curry

Serve this broccoli curry with rice, topped with crushed peanuts, fresh coriander and sliced red chillies.

Storing and Reheating This Broccoli Curry

Properly stored, this broccoli curry can be enjoyed beyond the day it’s made:

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Reheating: Gently warm on the stovetop, adding a splash of water, stock or coconut milk if needed.
  • Freezing: Freezing will affect the texture of the broccoli and is not recommended.

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I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Broccoli Curry

Broccoli Curry with Chickpeas [vegan] [gluten free]

Fancy a quick and easy dinner? This broccoli curry with chickpeas can be ready in just under 30 minutes. Vegan and gluten-free, it makes a tasty and satisfying meat-free meal option.
4 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Curries
Cuisine Indian
Servings 4 servings
Calories 474 kcal

Equipment

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 Tbsp vegetable oil or coconut oil
  • 1 large onion
  • 3 garlic cloves
  • 1 Tbsp grated ginger
  • 300 g tomatoes – roughly chopped in small dice
  • 1 1/2 Tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 250 ml vegetable stock
  • 400 ml can coconut milk
  • 450 g broccoli florets
  • 3 Tbsp crunchy peanut butter
  • 400 g can chickpeas rinsed and drained
  • lemon juice to taste
  • salt

TO SERVE:

  • cooked rice
  • peanuts
  • fresh coriander
  • red chillies
(Switch on to prevent your screen from going dark)

Instructions
 

  • Heat the oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
    2 Tbsp vegetable oil or coconut oil, 1 large onion, 3 garlic cloves
  • Add grated ginger, chopped tomatoes and fry gently together for a couple of minutes.
    1 Tbsp grated ginger, 300 g tomatoes – roughly chopped in small dice
  • Add garam masala, turmeric, chilli powder, vegetable stock and coconut milk to the pan. Stir until everything is well blended. Add the broccoli florets cut in medium size. Bring the boil, then stirring the broccoli from time to time, cook covered under medium heat for 10-12 minutes. The broccoli should be cooked but still have a bite.
    1 1/2 Tbsp garam masala, 1 tsp turmeric, 1 tsp chilli powder, 250 ml vegetable stock, 400 ml can coconut milk, 450 g broccoli florets
  • Add the peanut butter to the saucepan making sure that it melts in the curry sauce so there are no lumps. Add the chickpeas and cook for another minute or so.
    3 Tbsp crunchy peanut butter, 400 g can chickpeas
  • Season to taste with lemon juice and salt.
    lemon juice to taste, salt
  • Serve this broccoli curry with rice, topped with crushed peanuts, fresh coriander and sliced red chillies.
    peanuts, fresh coriander, cooked rice, red chillies

Nutrition

Serving: 1servingCalories: 474kcalCarbohydrates: 38gProtein: 15gFat: 33gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 653mgPotassium: 1114mgFiber: 13gSugar: 10gVitamin A: 1624IUVitamin C: 117mgCalcium: 130mgIron: 5mg
Keyword broccoli, curry

Find this recipe online:

Broccoli Curry with Chickpeas [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/broccoli-curry-with-chickpeas-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other Things You Might Like

  • Roasted Broccoli and Potato Curry [vegan]
  • Roasted Butternut Squash, Broccoli and Lentil Salad With Tahini Dressing
  • Roasted Broccoli on Toast with Butter Bean Hummus [vegan]
  • Broccoli Salad with Maple Ginger Dressing [vegan]
  • Zesty Chickpea & Broccoli Salad With Curried Vinaigrette [vegan] [gluten free]
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Recipe April 26, 2021 · Created by: The Flexitarian Leave a Comment

Previous Post: « The Hot List : 5 to Try This April
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