Description
Whip up a deliciously hearty meal with this broccoli chickpea curry. It’s a perfect blend of nourishing chickpeas, fresh broccoli, and aromatic spices that’s sure to become a new favorite in your dinner rotation.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- ¼ fresh red chili pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 ml) coconut milk
- 1 lb (450 g) broccoli florets, cut into small chunks
- 1 can (14 oz / 400 g) chickpeas
- ½ cup (100 ml) coconut cream
- A handful of fresh cilantro, roughly chopped
- Salt to taste
Instructions
- Heat coconut oil in a large pan over medium heat. Add onion and sauté for 3–5 minutes until translucent.
- Add garlic, ginger, and red chili pepper. Cook for 1 minute until fragrant.
- Stir in cumin, coriander, chili powder, and turmeric. Cook for another minute.
- Add tomato paste and coconut milk. Stir well and bring to a gentle simmer.
- Add broccoli florets and chickpeas. Stir to coat and keep at a low simmer.
- Cook for about 10 minutes until the broccoli is tender but still slightly firm.
- Stir in coconut cream and fresh cilantro. Serve warm with naan bread or rice.
Notes
- Serve with steamed rice, quinoa, or warm naan bread.
- Adjust chili pepper quantity for more or less heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.