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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