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–+ servings

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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

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

Find this recipe online:

Broccoli Curry with Chickpeas [vegan] [gluten free]

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