Mains

February 8, 2021

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!

Vegan Broccoli Chickpea Curry

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.

Vegan Broccoli Chickpea Curry

Recipe Features

  • 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

Vegan Broccoli Chickpea Curry

Ingredients

  • 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

How to make Vegan Broccoli Chickpea Curry

Step 1. Steam the broccoli florets until just tender. Cooking the broccoli slightly outside of the actual curry helps the dish come together more quickly.

Step 2. Meanwhile, 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 3. Add the garlic and ginger. Cook for 30 seconds.

Step 4. Add the turmeric, cumin, and coriander. Cook another 30 seconds.

Step 5. 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 6. Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Vegan Broccoli Chickpea Curry

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.

Related Recipes

Looking for other plant-based dinner recipes? These are some of my favorites:

Vegan Broccoli Chickpea Curry Pinterest Graphic

*Full Disclosure: I work for Litehouse, but they are not paying me to write this or make recipes with their freeze dried herbs. I simply love their herbs and use them in my regular cooking.

**This post contains affiliate links, for more information see my disclosure here.

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!

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 1 Pound Broccoli Florets
  • 1 Large Yellow Onion, chopped
  • 2 Cloves Minced Garlic Or sub 2 teaspoons freeze dried garlic
  • 2 Teaspoons Minced Ginger Or sub 2 teaspoons freeze dried ginger
  • 2 Teaspoons Turmeric
  • 1 1/2 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Can Unsweetened Coconut Milk
  • 1 1/2 Cups Vegetable Stock, divided
  • 1 15-Ounce Can Chickpeas
  • Salt & Pepper, to taste
  • Lime Wedges and Fresh Cilantro, to serve

Instructions

  1. Steam the broccoli florets until just tender.
  2. Meanwhile, 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.
  3. Add the garlic and ginger. Cook for 30 seconds.
  4. Add the turmeric, cumin, and coriander. Cook another 30 seconds.
  5. 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.
  6. Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography