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.
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!
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 with Chickpeas [vegan] [gluten free]
Equipment
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
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
Find this recipe online:
Broccoli Curry with Chickpeas [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/broccoli-curry-with-chickpeas-vegan-gluten-free/
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