This Vegan Broccoli Chickpea Curry is a dinner staple that’s so quick and easy to make! It’s loaded with veggies and protein and has a secret ingredient to make it extra rich + creamy. It’s gluten-free and plant-based.
I’ve been making this broccoli chickpea curry for a few months now when I want an easy, rich, and filling meal. It has quickly become a fast favorite of mine and of course, it makes amazing leftovers too.
Every time I shared it on my stories when I was cooking it at night, you guys would always ask for the recipe. But of course, it was night, the light was bad, and I couldn’t photograph at the moment. So I’d inevitably forget, until the next time I made it…when a bunch of you would ask again.
Finally, I remembered to make it in the morning to photograph for you guys, and it’s HERE!!! One of my favorite dinner recipes can now be on your table, too.
This recipe is inspired by a curry I got from a farmer’s market stall where they were selling West African food – it was a broccoli sweet potato and peanut curry, and it was so luscious and creamy and absolutely swoon-worthy. I got home and set out to recreate a similar version for myself.
Let’s make Broccoli Chickpea Curry!
I kept things pretty simple, with lots of veggies, lots of spices, a can of coconut milk, and the secret ingredient – peanut butter. There’s not enough in there to make it overwhelmingly peanut butter-y, but it adds this richness to the curry that’s so good. It also helps thicken it up a bit, making a nice creamy sauce.
As opposed to the farmer’s market version that inspired this, I went for chickpeas instead of sweet potatoes to add some protein. I also stirred in some fresh spinach right at the end, for a pop of green and extra nutrients.
I love serving this curry with:
- Rice, quinoa, or cauliflower rice as a base
- Fresh lime juice
- Chopped peanuts
- Microgreens
It’s so hearty and fills you up without making you feel overly full!
If you’re as much of a curry fan as I am, I hope this will become a staple in your house too. I think you’re going to love it! Let me know in the comments below if you try and what you think, and be sure to tag me on Instagram if you share a picture there! xoxox
Vegan Broccoli Chickpea Curry
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Vegan Broccoli Chickpea Curry is a dinner staple that’s so quick and easy to make! It’s loaded with veggies and protein and has a secret ingredient to make it extra rich + creamy. It’s gluten-free and vegan, too.
Ingredients
- 1 tablespoon coconut oil or avocado oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon freshly minced ginger
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne powder optional, if you want it spicy
- 1 teaspoon kosher salt, add more to taste
- 2 carrots, sliced into thin coins
- 5 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 1 (15 ounce) can light coconut milk
- 1¼ cups vegetable broth
- ¼ cup creamy peanut butter
- 2 cups fresh spinach
- Juice of ½ a lime
To serve:
- Rice
- Lime wedges
- Chopped peanuts
- Microgreens
Instructions
- Heat a medium-sized saucepan over medium-low heat. Add the oil and onion. Saute until translucent, about 5 minutes. Add the garlic, fresh ginger, turmeric, ginger powder, curry powder, garlic powder, and salt and cook for another minute.
- Add the carrots, broccoli, chickpea, coconut milk, and vegetable broth.
- Bring to a simmer and then cover and let cook for 10 minutes, or until the broccoli is tender.
- Stir in the peanut butter and then add the fresh spinach and stir until wilted. Add the lime juice into the curry and stir it in.
- Serve over rice with lime wedges, chopped peanuts, and/or microgreens.
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: curry, broccoli, chickpeas, vegan
Comments
Mary says
Made this tonight for the whole family and it was a hit! Delicious. Thanks for a wonderful recipe
★★★★★
Rachel says
So happy to hear that! So glad you all enjoyed it :)
Marilyn Whiting says
It’s cold on the north coast of Lake Erie so it was a perfect day to cook this awesome recipe, again. The recipe was followed exactly, including the cayenne pepper for an added kick. The first time we put the stew over rice, this time we put it over noodles. This has been added to my ‘recipe folder.’
★★★★★
Rachel says
So glad your family is enjoying the recipe!! Sounds great over noodles too :) thanks for your feedback!
jolie says
This was my first time making coconut curry and it turned out wonderfully! I substituted some broccoli with zucchini as i didn’t have it on hand and it was delicious! Will be making this again for sure :)
★★★★★
Rachel says
So glad to hear you’re enjoying it!! Thanks for the feedback, Jolie.
Catherine W. says
Any suggestions for substitutions for the peanut butter? I want to serve this to a crowd, so I want to be sensitive to nut allergies. Thanks! Sounds delicious!
Rachel says
Hi Catherine, you can just leave it out without issues :)
Joy Hanks says
Hi Rachel,
This is Joy (Steven’s Joy). I just wanted to tell you that my daughter Emileigh and I just made this and we absolutely love it. I have never made any kind of curry dish and she has been wanting to so we decided to try it. Very yummy with so many flavors! I will definitely be making it again.
Hope all is well!
Joy
Rachel says
So happy to hear that you and Emileigh enjoyed it, Joy!! That makes me so happy to hear :) hope you’re doing well!
Michelle says
As a new vegan, I was happy to find a recipe I love so much! I served it over some jasmine brown rice. Looking forward to trying more!!
★★★★★
Rachel says
So thrilled that you’re loving the curry, Michelle! A good reminder that I need to make this one again soon :)
Megan says
I just made this tonight and it was wonderful! I’ve been trying to eat healthier and food like this is going to make it so much easier. Even my partner who isn’t big on veggies went back for seconds. Thank you!
★★★★★
Rachel says
This makes me so happy to read, Megan! So thrilled you and your partner enjoyed this meal – a good reminder for me that I need to make this again too!!
Emily says
Made this last night and turned out so delicious! Thank you!
★★★★★
Rachel says
So thrilled you loved it! Thanks so much for the feedback, Emily.
Carine Theunissen says
I tried te recipe tonight and it was absolutely wonderful! I used lemon juice instead of lime juice and it still tasted just as good. Definitely not the last time I’m making it :)
★★★★★
Rachel says
So thrilled you’re loving it, Carine! Thanks for the feedback.
Danika says
So delicious. Thank you!
I added green beans as well as I like to increase the number of vege per meal. Worked perfectly.
I didn’t have coconut milk, so used coconut cream instead, very tasty. Had it with quinoa and brown rice.
★★★★★
Rachel says
That sounds delicious, Danika! Thank you so much for the feedback – I’m so glad you’re loving it!
Sanne says
Wow! Freaking tasty and so easy to make. I already had most of the ingredients at home. I served it with lemon juice and rice with lentils. So much protein and fiber. Thank you for this awesome recipe! X
★★★★★
Bakerita | Rachel Conners says
So glad you’re loving it, Sanne! Thanks so much for the feedback :D
Tshiamo says
What a wonderful recipe. I just ate it and it is mouth watering. I am looking at your website but I am not seeing the calorie count.
Bakerita | Rachel Conners says
So glad you’re loving it!! We’re slowly updating posts to include calorie counts – just updated this one, so you should be able to see it now.
Tshiamo says
Thank you so much. This is by far the best dish I have ever ate esp with the soft brown rice. It is going to be a staple in my home.
Bakerita | Rachel Conners says
So glad you love it!! :)
Erica says
Really tasty, I was worried about the peanut butter, but this curry is great. Thanks for the recipe!
★★★★★
Bakerita | Rachel Conners says
So thrilled you’re loving it! The PB adds a nice little extra creaminess, right? Thanks for the feedback, Erica.
Denise I says
Can this still be made without coconut milk? Or is there an alternative to that? I’m in the middle of making this now and it smells amazing!
★★★★★
Bakerita | Rachel Conners says
Hi Denise, it gives a lot of flavor and thickness to this recipe, but you could sub with another dairy-free unsweetened milk. It will change the outcome slightly, though!
Caitlyn says
Made this recipe and forgot to add lime juice, but added brussels sprouts (didn’t have enough broccoli) and mushrooms, and the flavor is SO GOOD! The spices and PB add so much to this recipe, and I will hopefully be making it again sometime soon! Suuper yummy! :)
Bakerita | Rachel Conners says
So glad you loved it, Caitlyn! Thanks so much for the feedback :)
Kerryn says
Yes, made this tonight. Delish! Roasted the broccoli, carrots., chickpeas, and added diced kumera (sweet potato), tossed in a bit of olive oil with salt and pe6, curry, garlic, garam masala, turmeric before adding them to the sauce. Added a handful of parsley with the spinach and a little bit of raw sugar at the end as was a it peanutty and just to balance the flavour a bit. Winner!
★★★★★
Rachel Conners says
So glad you loved it, Kerryn!! Thanks so much for the feedback – your additions sounds fabulous!
Kerryn McLachlan says
Pe6 was meant to be pepper! Sorry
Helen says
Lovely recipe, I had to use up broccoli so this was perfect. Very tasty & comforting & a nice change from Indian or Thai style curry. Thank you for sharing.
★★★★★
Rachel Conners says
So glad you enjoyed it, thanks Helen!