Easy Oil-Free Vegan Broccoli Chickpea Curry
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.
Ingredients
- 1 ½ Cups Vegetable Stock divided
- 1 Large Yellow Onion chopped
- 4 Cloves Minced Garlic
- 2 Teaspoons Minced Ginger or ½ teaspoon Dried Ginger
- 2 Teaspoons Turmeric
- 1 ½ 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
Instructions
- 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.
- Add the garlic and ginger. Cook for 30 seconds.
- Add the turmeric, cumin, and coriander. Cook another 30 seconds.
- Add the coconut milk, remaining 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.
- Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!
Nutrition
Calories: 256kcal | Carbohydrates: 23g | Protein: 8g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 476mg | Potassium: 586mg | Fiber: 7g | Sugar: 5g | Vitamin A: 614IU | Vitamin C: 72mg | Calcium: 88mg | Iron: 3mg