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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
I love this recipe and have made it many times. Easy, filling, and delicious. Does it freeze ok? And if so, for how long? Considering making as part of a meal train for a friend who just had a baby.
Hi Andrea, so glad you love it! Yes, it should freeze really well for probably up to about six months for the freshest flavor :)
Delicious! I’ve made this several times and even when I swap out or omitted ingredients, or even have to add less of an ingredient (all according to what I have in) it tastes great,
So glad you love it, Anne! Thanks so much for the feedback.
Hi, we don’t eat peanut butter. Can we use cashew butter, hazel nut butter or sun butter?
I would recommend cashew butter for the best flavor and creaminess, but you can also just leave it out if you prefer.
Tasty! We made this tonight for dinner and loved it. Great base flavour. I can see changing it up with different vegetables and toppings. I much preferred this to using a jar of cooking sauce. The consistency was different, the flavour was quite unique and we all really enjoyed it.
So glad you loved it, Jennifer! Thanks for the feedback :)
Absolutely delicious. I had some leftover hummus, so I stirred that in with the peanut butter, and love cilantro so had to throw some of that in, but otherwise made as written. This will be on our meal plan rotation. Thank you for the great recipe!
Sounds so delicious, Sarah! Thanks so much for the feedback.
Excellent dish. Very filling; delicious complex flavors. Used some fresh and dried mushrooms in addition to everything else. Didn’t have any spinach, but did not matter.
So glad you enjoyed it, Michael!
Loved this!! Easy to make and I added some peppers to it to add more colors. My 2 year old even loved it (also I left out the cayenne pepper ;)
Glad it was a hit with everyone! :) Thanks for the review, Nicole.
I want to try this for dinner tonight! Any way to substitute curry powder? I have none :(
Hi Elisa, sorry I missed your comment! You can make a blend of cumin, chili powder, and turmeric to get a similar flavor.
I’ve made a lot of curries and this is the best so far!! I used kale instead of spinach cause it’s what I had. Will make this again for sure!!
I’m so happy to hear this! Thanks so much for the review.
We liked it much better with 2 T. curry, vs. 2 tsp. Also, I used black pepper instead of the optional hot pepper, and used oat milk plus an extra T. olive oil to substitute for coconut milk (due to allergy). Turned out great!
So glad you enjoyed it, K! Thanks for the feedback :)