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Broccoli and Chickpea Curry
Experience a burst of flavor with this vibrant Broccoli and Chickpea Curry, a dish that beautifully marries the earthy taste of chickpeas with the fresh, crisp crunch of broccoli. Enriched with aromatic spices like cumin and turmeric, and finished with the creaminess of coconut milk, this curry is not only wholesome but also incredibly satisfying. Enjoy it served over fluffy rice or alongside warm naan for a complete meal that will transport your taste buds to the heart of South Asia.
Ingredients
- Cilantro
- 1/4 cup, chopped (for garnish)
- Salt
- to taste
- Lime juice
- 2 tablespoons
- Tomatoes
- 1 can (14 oz), diced
- Coconut milk
- 1 can (13.5 oz)
- Turmeric
- 1 teaspoon
- Cumin
- 1 teaspoon
- Curry powder
- 2 tablespoons
- Fresh ginger
- 1 tablespoon, minced
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, diced
- Chickpeas
- 2 cans (15 oz each), drained and rinsed
- Broccoli
- 4 cups, cut into florets
- Oil (coconut or vegetable)
- 2 tablespoons
Instructions
- In a large pan, heat the oil over medium heat.
- Add the diced onion, minced garlic, and ginger. Sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the curry powder, cumin, and turmeric, ensuring the spices coat the onions and blend well, cooking for an additional minute.
- Add the broccoli florets and chickpeas to the pan, stirring to combine with the spiced onion mixture.
- Pour in the coconut milk and diced tomatoes, bringing the mixture to a gentle simmer.
- Cover the pan and allow it to cook for approximately 15 minutes, or until the broccoli is tender and vibrant green.
- Stir in the lime juice and season with salt to taste, adjusting as necessary for your preference.
- Serve the curry hot over steamed rice or with warm naan bread for dipping.
- Garnish with freshly chopped cilantro just before serving for an added burst of flavor.
Tips
- For a spicier kick, add red chili flakes or diced fresh chilies when sautéing the onions.
- Feel free to substitute other vegetables, such as spinach or bell peppers, to customize the dish.
- This curry can be made ahead of time and tastes even better the next day, as the flavors meld beautifully.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 380 Fat: 18g Carbs: 44g Protein: 14g Sodium: 600mg Sugar: 5g
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