Easy Broccoli Chickpea Curry for Quick Vegan Nights
Easy Broccoli Chickpea Curry is the ultimate quick vegan dinner. After making this many times, I’ve perfected the creamy, flavorful sauce that’s better than takeout. The cozy aroma will fill your kitchen and make your family beg for this family-friendly dish. If you love recipes like this, you’ll also enjoy Creamy Cucumber Avocado Salad and Classic Kale Salad.
Why This Easy Broccoli Chickpea Curry for Quick Vegan Nights Is Pure Comfort
- Creamy and flavorful sauce
- Quick and easy to make
- Perfect for meal prepping
- Better than takeout taste
What You'll Need for Easy Broccoli Chickpea Curry for Quick Vegan Nights
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Optional: Fresh cilantro, chopped
- Optional: Plain yogurt or coconut cream, for serving
- Optional: Naan bread, for serving
đź“ť Ingredient Notes
- broccoli: Use fresh broccoli for the best texture and flavor.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks food evenly → See on Amazon
- Immersion Blender — Makes blending the sauce easy and mess-free → See on Amazon
How to Make Easy Broccoli Chickpea Curry for Quick Vegan Nights
- Sauté: Sauté onion, garlic, and spices until fragrant. Add broccoli and cook for 3 minutes.
- Simmer: Add chickpeas, diced tomatoes, and 1 cup of water. Simmer for 15 minutes.
- Blend: Use an immersion blender to blend half of the curry until smooth. Stir in coconut milk and serve.
Cook's Tips for Perfect Easy Broccoli Chickpea Curry for Quick Vegan Nights
- Common mistake and fix: Don't overcook the broccoli. It should still have a slight crunch. If it's too soft, the curry will be less appealing.
- Substitution: You can substitute the broccoli with cauliflower or green beans for a different texture.
- Make-ahead: This curry freezes well. Make a big batch and freeze individual portions for easy meals later.
Storing & Reheating Easy Broccoli Chickpea Curry for Quick Vegan Nights
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This recipe can be made ahead and reheated.
Freezing Easy Broccoli Chickpea Curry for Quick Vegan Nights
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
- Best substitution: You can substitute the coconut milk with almond milk or cashew milk for a different flavor.
- Make-ahead: This curry can be made ahead and reheated. It also freezes well.
- Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
- Troubleshooting: If the curry is too thick, add a little water or vegetable broth to thin it out.
Want to level up this recipe?
High-quality curry powder — Makes a big difference in the flavor of your curry → Check price on Amazon
Easy Broccoli Chickpea Curry for Quick Vegan Nights
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Seasonings
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
Optional Toppings
- Fresh cilantro, chopped
- Plain yogurt or coconut cream, for serving
- Naan bread, for serving
Instructions
- Sauté: Sauté onion, garlic, and spices until fragrant. Add broccoli and cook for 3 minutes.
- Simmer: Add chickpeas, diced tomatoes, and 1 cup of water. Simmer for 15 minutes.
- Blend: Use an immersion blender to blend half of the curry until smooth. Stir in coconut milk and serve.
Notes
- Chef tip: For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
- Best substitution: You can substitute the coconut milk with almond milk or cashew milk for a different flavor.
- Make-ahead: This curry can be made ahead and reheated. It also freezes well.
- Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
- Troubleshooting: If the curry is too thick, add a little water or vegetable broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This recipe can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 10g
- Carbs: 45g
- Fiber: 10g
- Sugar: 7g
- Sodium: 900mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Broccoli Chickpea Curry for Quick Vegan Nights FAQs
Yes, this curry can be made ahead and reheated. It also freezes well.
If the curry is too thick, add a little water or vegetable broth to thin it out.
Yes, you can make this curry in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
The best way to reheat this curry is in the oven at 350°F (180°C) for 10-15 minutes. You can also reheat it in the microwave for 2-3 minutes.
Yes, you can make this curry in the Instant Pot. Cook on high pressure for 5 minutes, followed by a natural release.
A Warm Final Note
I can’t wait for you to try Easy Broccoli Chickpea Curry for Quick Vegan Nights and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
