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Creamy Broccoli Chickpea Curry – A Quick & Healthy Dinner!

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 350 kcal

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups broccoli florets
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp chili flakes optional, for heat
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice or naan for serving

Instructions
 

  • Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant.
  • Add Spices & Tomatoes: Stir in the curry powder, cumin, turmeric, and chili flakes (if using). Cook for 1 minute, then add the diced tomatoes and simmer for 5 minutes.
  • Add Broccoli & Chickpeas: Stir in the broccoli florets and chickpeas. Cook for another 5 minutes, allowing the broccoli to become tender but still crisp.
  • Simmer with Coconut Milk: Pour in the coconut milk and let the curry simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
  • Serve: Season with salt and pepper to taste. Serve the broccoli chickpea curry over basmati rice or with naan, garnished with fresh cilantro.