Broccoli and Chickpea Curry
Tender broccoli and protein-rich chickpeas simmered in an aromatic curry sauce. A vegetarian delight.
Time Scale
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 tablespoon oil (e.g., olive or coconut)
1/2 onion (diced)
2 cloves garlic (minced)
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Pinch of chilli flakes (optional)
1 cup broccoli florets (chopped)
1/2 can (7.5 oz) chickpeas (drained and rinsed)
1/2 cup coconut milk
1/4 cup vegetable broth
Salt and pepper to taste
Fresh lemon juice (to taste)
Cooked brown rice or quinoa (for serving)
Optional garnish: chopped cilantro or sliced green onions
Instructions
Sauté aromatics: Heat oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.
Cook spices: Stir in curry powder, turmeric, cumin, and optional chilli flakes. Cook for 1-2 minutes until the spices are aromatic.
Add broccoli and chickpeas: Stir in chopped broccoli florets and chickpeas, coating them in the spice mixture.
Simmer curry: Pour in coconut milk and vegetable broth, and bring to a simmer. Reduce heat and let simmer for 10-12 minutes until the broccoli is tender and the sauce has thickened.
Season: Add salt, pepper, and lemon juice to taste.
Serve: Serve hot over brown rice or quinoa, garnished with cilantro or green onions if desired.
Health Benefits
Broccoli is rich in antioxidants and vitamin K, which support brain health and may improve cognitive function.
Chickpeas provide plant-based protein and fibre, promoting satiety and stabilizing blood sugar levels.
The curry spices, such as turmeric and cumin, contain anti-inflammatory properties that may protect brain cells from damage.