Broccoli Curry with Chickpeas [vegan] [gluten free]

Name: Broccoli Curry with Chickpeas [vegan] [gluten free]
Prep time: 10 min
Total time: 15 min
Ingredients: 2 Tbsp vegetable oil or coconut oil; 1 large onion; 3 garlic cloves; 1 Tbsp grated ginger; 300g tomatoes [10.5 oz] - roughly chopped in small dice; 1 1/2 Tbsp garam masala; 1 tsp turmeric; 1 tsp chilli powder; 250ml vegetable stock [US 1 cup]; 400ml can coconut milk [14 fl oz]; 450g broccoli florets [1 lbs]; 400g can chickpeas [14 oz]; 3 Tbsp crunchy peanut butter; lemon juice to taste; salt; TO SERVE:; peanuts; fresh coriander; red chillies; rice

Published on April 26, 2021 | In Indian | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

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.

The broccoli is cooked in a creamy coconut and tomato sauce, delicately fragranced with garam masala. The turmeric gives it a glorious glow while the chilli powder adds an extra kick that you can adjust to your own taste.

Once the vegetables are cooked, I add three tablespoons of peanut butter (I prefer crunchy but smooth works just as well) for extra yumminess.

Make sure you do not overcook the broccoli. It should be tender but still have a bite.

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.

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

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.

I enjoy it raw and one of my all-time favourite salads this my Broccoli Salad with Maple Ginger Dressing below. Topped with crunchy almonds it has a punchy maple ginger dressing. So good!

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Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Soya-Free, Vegan

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Ingredients

2 Tbsp vegetable oil or coconut oil
1 large onion
3 garlic cloves
1 Tbsp grated ginger
300g tomatoes [10.5 oz] - roughly chopped in small dice
1 1/2 Tbsp garam masala
1 tsp turmeric
1 tsp chilli powder
250ml vegetable stock [US 1 cup]
400ml can coconut milk [14 fl oz]
450g broccoli florets [1 lbs]
400g can chickpeas [14 oz]
3 Tbsp crunchy peanut butter
lemon juice to taste
salt
TO SERVE:
peanuts
fresh coriander
red chillies
rice

Instructions

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