Vegan Chickpea & Broccoli Coconut Curry

October 15, 2018
After cooking a few cups of garbanzo beans last week, my mind what stumped on what to do with them. Should I freeze them?...mash them?...store them? I couldn’t decide. I knew I wanted them for dinner that night but since chickpeas taste good with just about anything and in every way possible, I felt overwhelmed with ideas. When I began scrounging through the kitchen cabinets and fridge, I put the broccoli, coconut milk and cooked rice on the counter and immediately thought, “Of course! Coconut curry!” In less than 30 minutes I had the perfect curry dish served over a warm bed of steamed rice.
Vegan Chickpea Broccoli Coconut Curry

Vegan Chickpea & Broccoli Coconut Curry

utensils YIELDS 4-6 servings
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  • 1 1/2 cups - 2 cups cooked chickpeas
  • 3/4 cups coconut milk
  • 1 cup vegetable broth
  • 1/2 tsp. ground ginger
  • 1 tsp. curry powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chipotle pepper
  • 2 Tbs. cornstarch
  • 1 Tbs. lemon juice
  • 1/4 cup yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup broccoli florets
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Directions

1. In small bowl, mix cornstarch and 2 tablespoons of water until smooth with no clumps. Set aside. 2. Pre-heat skillet at med-high setting. Drizzle olive oil. 3. Add onion and garlic to skillet. Stir until golden brown. 4. Lower heat to med-low setting. Add the rest of the ingredients. 5. Add cornstarch mix to skillet. Cook until thickened. 6. Serve over bed of white rice. (optional).
Also by Cristina: GF Vegan Blueberry Banana Pancakes
10 Minute Japanese Style Sauteed Shishito Peppers
__ Photo: Cristina Nidome

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Cristina is a food enthusiast and chef at heart, always on the hunt for the best vegan foods and hottest restaurants in southern California. Follow her on Instagram @ckhealthybites.

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