Description
A creamy, plant-based curry made with protein-rich chickpeas, tender broccoli, and warming spices simmered in coconut milk—served with fluffy basmati rice and a squeeze of lime.
Ingredients
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- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup tomato sauce or crushed tomatoes
- Salt and pepper to taste
- Juice of 1/2 lime
- Cooked basmati rice, for serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft.
- Stir in garlic and ginger. Cook for 1 minute, then add curry powder, cumin, and chili flakes. Stir until fragrant.
- Add chickpeas, broccoli, coconut milk, and tomato sauce. Stir to combine.
- Bring to a simmer, reduce heat to low, and cook for 15–20 minutes, or until broccoli is tender and sauce thickens slightly.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot over basmati rice. Garnish with fresh cilantro and extra lime wedges.
Notes
- Use frozen broccoli if fresh is not available—just add a few minutes to the cooking time.
- For extra protein, add tofu or tempeh.
- Adjust spice level by increasing or omitting chili flakes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
