Creamy Broccoli Chickpea Curry
A delightful blend of creamy coconut base, wholesome broccoli, and chickpeas, making for a nutritious and satisfying meal.
Ingredients
Base Ingredients
- 2 tablespoons coconut oil (or olive oil)
- 1 medium onion, diced (yellow or white onions)
- 2 cloves garlic, minced fresh garlic for optimal results
- 1 tablespoon fresh ginger, finely chopped
- 1/4 piece red chili, finely chopped for a spicy kick
Spices and Flavorings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder adjust to taste
- 1/2 teaspoon turmeric
- 2 tablespoons tomato paste
Main Ingredients
- 1 can coconut milk (400 ml) full-fat coconut milk recommended
- 450 g broccoli florets
- 1 can chickpeas (400 g) can be swapped with white beans
- 120 ml coconut cream optional, for more creaminess
- a handful fresh cilantro, roughly chopped
- to taste salt
Instructions
Preparation
- Heat coconut oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in minced garlic, fresh ginger, and red chili; cook until fragrant.
Cooking
- Add ground cumin, coriander, chili powder, turmeric, and tomato paste; stir well for a minute.
- Pour in the coconut milk, balancing the flavors, and bring to a gentle simmer.
- Add broccoli florets and chickpeas; ensure they are fully coated in the sauce.
- If desired, stir in coconut cream for added richness. Cook until the broccoli is vibrant and tender.
- Season with salt to taste and garnish with chopped cilantro before serving.
Notes
Best served warm over Jasmine or Basmati rice, quinoa, or with naan. Pairs well with cucumber raita and salad.