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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, I was always asked 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 also be on your table.
This recipe is inspired by a curry I got from a farmer’s market stall selling West African food—it was a broccoli, sweet potato, and peanut curry. It was so luscious, 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, spices, a can of coconut milk, and the secret ingredient – peanut butter. There’s not enough in there to make it overwhelmingly peanut buttery, but it adds this richness to the curry, and that’s so good. It also helps thicken it, making a nice creamy sauce.
As opposed to the farmer’s market version that inspired this, I used 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 broccoli chickpea curry with:
- Rice, quinoa, or cauliflower rice as a base
- Gluten-free flatbread to scoop it up
- Fresh lime juice
- Chopped peanuts
- Microgreens
It’s so hearty and fills you up without making you feel overly full! It’s so nourishing- one of my favorite feel-good meals.
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 it and what you think, and be sure to tag me on Instagram if you share a picture there! xoxox
Want more easy dinner recipes?
- The Best Vegan Caesar Salad
- Pesto Cauliflower Gnocchi with Broccoli
- Cabbage Cucumber Salad with Miso Sesame Dressing
- One-Pot Creamy Lemon Pasta
- Vegan Kale & White Bean Soup
Vegan Broccoli Chickpea Curry
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 oz) 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.1 tablespoon coconut oil, 1 medium white onion, 3 cloves garlic, 1 teaspoon freshly minced ginger, 2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon ground ginger, ½ teaspoon garlic powder, ¼ teaspoon cayenne powder, 1 teaspoon kosher salt
- Add the carrots, broccoli, chickpea, coconut milk, and vegetable broth.2 carrots, 5 cups broccoli florets, 1 can chickpeas, 1 (15 oz) can light coconut milk, 1¼ cups 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.¼ cup creamy peanut butter, 2 cups fresh spinach, Juice of ½ a lime
- Serve over rice with lime wedges, chopped peanuts, and/or microgreens.Rice, Lime wedges, Chopped peanuts, Microgreens
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
So glad you’re loving it, Sanne! Thanks so much for the feedback :D
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.
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.
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.
So glad you love it!! :)
Very tasty, but originally a bit too watery. Added twice the amount of nut butter (homemade, just blended peanuts). Also blended about 1.5 cups of it to thicken it. Turned out great!
Glad you were able to make it work, Liz! A little extra PB is always delicious :)
Really tasty, I was worried about the peanut butter, but this curry is great. Thanks for the recipe!
So thrilled you’re loving it! The PB adds a nice little extra creaminess, right? Thanks for the feedback, Erica.
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!
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!
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! :)
So glad you loved it, Caitlyn! Thanks so much for the feedback :)
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!
So glad you loved it, Kerryn!! Thanks so much for the feedback – your additions sounds fabulous!
Pe6 was meant to be pepper! Sorry
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.
So glad you enjoyed it, thanks Helen!
I’ve made this recipe a half dozen times already and it has always been fantastic. I recently transitioned to a low sodium diet and wanted to try it out again- leaving out the salt and using low sodium chickpeas, vegetable broth, and salt free peanut butter. It was still as delicious as ever. Serving it with a lime wedge just brings all the flavors together. Thank you!
So glad you’re loving it and so good to know it works with your dietary needs – I appreciate the feedback, Adrienne!
Delicious and so easy! The peanut butter adds a subtle flavor – so good! I plan to serve w quinoa Thank u!
So glad you loved it!!