Easy Oil-Free Vegan Broccoli Chickpea Curry

Name: Easy Oil-Free Vegan Broccoli Chickpea Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 Cups Vegetable Stock (divided); 1 Large Yellow Onion (chopped); 4 Cloves Minced Garlic; 2 Teaspoons Minced Ginger (or 1/2 teaspoon Dried Ginger); 2 Teaspoons Turmeric; 1 1/2 Teaspoons Ground Cumin; 1 Teaspoon Ground Coriander; 1 13.5 Ounce Can Unsweetened Coconut Milk; 1 Pound Broccoli Florets; 1 15 Ounce Can Chickpeas; Salt & Pepper (to taste); Lime Wedges and Fresh Cilantro (to serve)

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Vegan Broccoli Chickpea Curry is a quick and easy recipe with a deep flavor from turmeric and coconut milk. It's a perfect meatless dinner recipe! Make it in just 30 minutes.

I used to be scared of curry. I thought it was super complicated and difficult to make. So I never made it.

There are definitely varying degrees of difficulty with curries, as there are with many foods. But, not all of them are hard. In fact, this curry is particularly easy.

It only has a few ingredients and minimal spices. And the preparation and cook time are both very quick. This curry is definitely something you can make on a busy weeknight for dinner.

Easy Oil-Free Vegan Broccoli Chickpea Curry

Why I love this curry

Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also very high in protein and fiber.
Quick and easy - this curry comes together in 30 minutes, perfect for weeknight dinner
Hearty, healthy dinner - broccoli and chickpeas are both super healthy foods, serve with rice for a delicious dish

Ingredient Notes

Broccoli: Be sure to chop the broccoli into small, bite-sized pieces.
Yellow Onion: For some sweetness.
Spices: Garlic, ginger, turmeric, ground cumin, ground coriander, salt, and pepper. This small group of spices give this curry all its flavor! I used freeze dried garlic and freeze dried ginger, instead of fresh. It made it so much quicker and easier!
Unsweetened Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
Vegetable Stock: We'll use the vegetable stock to help cook the onion, as well as add more flavor to this curry because of the depth of flavor that comes from the variety of veggies in the stock.
Chickpeas: A great source of fiber and protein. I used canned chickpeas.
Lime Wedges and Fresh Cilantro: Grab some lime and cilantro for a bit of freshness to serve.

Vegan Broccoli Chickpea Curry Ingredients

How to make Vegan Broccoli Chickpea Curry

Step 1. Using a few tablespoons of vegetable broth, sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.

Step 2. Add the garlic and ginger. Cook for 30 seconds.

Step 3. Add the turmeric, cumin, and coriander. Cook another 30 seconds.

Step 4. Add the coconut milk, remining vegetable stock, chickpeas, and broccoli. Bring to a simmer and cook for 5-10 minutes, until the broccoli is soft but not mushy and all ingredients are warmed through.

Step 5. Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

FAQ & Expert Tips

Add protein

Throw in some of my seitan chicken or seitan beef for a punch of protein.

Storage

Store in an airtight container in the fridge for up to a week! If serving with rice, I recommend keeping the rice and curry separate until just before eating.

Recipe Prayer

Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.

More vegan curries

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