Vegan Broccoli Chickpea Curry

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.

Vegan Broccoli Chickpea Curry

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.

Course Main Course

Cuisine Indian

Keyword broccoli, chickpeas, curry, vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 389kcal

Author Bakerita | Rachel Conners

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

Nutrition