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.

This 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.

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.

This 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.

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.

This 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.

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.

This 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.

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

This 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.

Want more easy dinner recipes?

This 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.
Bakerita | Rachel Conners

Vegan Broccoli Chickpea Curry

4.96 from 24 reviews
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.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

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
Calories: 389kcal, Carbohydrates: 38g, Protein: 14g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 1402mg, Potassium: 878mg, Fiber: 11g, Sugar: 7g, Vitamin A: 7446IU, Vitamin C: 111mg, Calcium: 141mg, Iron: 4mg
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