Whip up a deliciously hearty meal with this broccoli chickpea curry. It’s a perfect blend of nourishing chickpeas, fresh broccoli, and aromatic spices that's sure to become a new favorite in your dinner rotation.
Broccoli doesn’t get a very good rep, but that’s totally undeserved, in my opinion, and this broccoli chickpea curry is here to prove that it’s actually a delicious ingredient.
I’ve also found that it pairs wonderfully with chickpeas to create a super tasty and satisfying meal.
I’m a massive chickpea fan, and I use them in so many recipes that I’ve honestly lost count.
And since curry is one of my go-to staple dinners, it’s no wonder chickpeas are featured in so many of my curry recipes.
This chickpea broccoli coconut curry is deliciously creamy and absolutely packed with nutrients.
It’s also easy to make in just half an hour, making it the perfect speedy weeknight dinner.
Why you’ll love this broccoli curry recipe
- Super creamy and tasty — The curry is extra creamy and delicious while packing a kick that keeps things interesting.
- Healthy indulgence — It's like a health boost in a bowl – packed with veggies and chickpeas, but still super tasty.
- Easy peasy prep — It’s simple to make, whether you're rushing on a weekday or chilling out on the weekend.
Ingredients and substitutions
Coconut oil — This is a great base for curry due to its subtle sweetness and aroma. You can substitute with olive oil or vegetable oil for a neutral flavor.
Onion — Yellow or white onions are best for their mildness.
Garlic + ginger — Use fresh garlic and ginger for the best results.
Take your time sautéing the onions, garlic, ginger, and chili. This slow cooking process helps to develop deeper flavors.
Red chili pepper — This adds a spicy kick, but you can omit it if you want a milder curry.
Spices — I used a mix of ground cumin, ground coriander, chili powder and turmeric to create warm and earthy flavors for this curry.
Tomato paste — This adds richness and thickness to the broccoli curry.
Coconut milk — I like to use full-fat coconut milk for a rich and creamy base. You can, of course, substitute with light coconut milk, but the sauce will end up thinner.
Broccoli florets — Cut the broccoli florets as small or large as you like. You can also use a mix of broccoli and cauliflower.
Chickpeas — These provide protein and heartiness to the curry. You can substitute them with canned white beans if you like.
Coconut cream — This is optional, but I recommend it for extra creaminess and flavor.
How to make broccoli and chickpea curry
Heat a tablespoon of coconut oil in a large pan over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-5 minutes.
Stir in the minced garlic, chopped ginger, and red chili pepper and cook for another minute until fragrant.
Add the ground cumin, ground coriander, chili powder, and turmeric. Stir well to evenly coat the aromatics with the spices and cook for another minute.
Stir in the tomato paste, then pour in the coconut milk. Stir well to combine, then bring the mixture to a gentle simmer.
Add the broccoli florets and chickpeas and mix well to make sure they’re submerged in the sauce. Adjust the heat to maintain a low simmer.
Simmer the curry for about 10-15 minutes or until the broccoli is tender but still has a bit of a bite.
Stir in the coconut cream, then add the roughly chopped fresh cilantro. Serve warm with naan bread or over your favorite rice.
Leftovers and storage
- Place any leftover curry in an airtight container and refrigerate for up to 3-4 days.
- Gently reheat the curry on the stovetop over medium heat, adding a splash of water or coconut milk if it seems too thick. Alternatively, reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.
- Freeze the curry in a freezer-safe container or ziplock bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Recipe notes and tips
- For a creamier texture, blend some of the curry in a blender and mix it back in. This gives a richer, more velvety texture.
- A squeeze of fresh lime juice added at the end can balance the richness of the curry with a refreshing, zesty twist.
- Top the curry with additional fresh chopped cilantro and toasted coconut flakes for extra flavor and texture.
If you liked this vegan broccoli curry recipe, you might also like some of my other easy vegan curries:
- Indian TofuCurrywith Coconut Milk
- Vegan PanangCurry
- Vegetable BaltiCurry
- Thai Coconut ChickpeaCurry
- Vegan Butter BeanCurry
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Broccoli Chickpea Curry
Whip up a deliciously hearty meal with this broccoli chickpea curry. It’s a perfect blend of nourishing chickpeas, fresh broccoli, and aromatic spices that's sure to become a new favorite in your dinner rotation.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- ¼ fresh red chili pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 ml) coconut milk
- 1 lb (450 g) broccoli florets, cut into small chunks
- 1 can (14 oz / 400 g) chickpeas
- ½ cup (100 ml) coconut cream
- A handful of fresh cilantro, roughly chopped
- Salt to taste
Instructions
- Heat a tablespoon of coconut oil in a large pan over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-5 minutes.
- Stir in the minced garlic, chopped ginger, and red chili pepper and cook for another minute until fragrant.
- Add the ground cumin, ground coriander, chili powder, and turmeric. Stir well to evenly coat the aromatics with the spices and cook for another minute.
- Stir in the tomato paste, then pour in the coconut milk. Stir well to combine, then bring the mixture to a gentle simmer.
- Add the broccoli florets and chickpeas and mix well to make sure they’re submerged in the sauce. Adjust the heat to maintain a low simmer.
- Simmer the curry for about 10 minutes or until the broccoli is tender but still has a bit of a bite.
- Stir in the coconut cream, then add the roughly chopped fresh cilantro. Serve warm with naan bread or over your favorite rice.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 175Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 172mgCarbohydrates: 25gFiber: 4gSugar: 17gProtein: 4g
Nutritional information is an estimate provided by an online nutrition calculator.
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