Vegan Chickpeas and Broccoli Curry
A Flavorful North Indian Curry for a Wholesome Meal
Indulge in this vibrant and nutritious Vegan Chickpeas and Broccoli Curry, a perfect balance of savory chickpeas and crisp broccoli, blended with aromatic Indian spices. It’s hearty, wholesome, and wonderfully spiced, making it a fulfilling meal for both vegans and non-vegans alike. Serve it with warm steamed rice or wrap it in a soft tortilla for a delightful lunch.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Sunflower Oil | 1 tablespoon | For cooking |
| Cinnamon Stick (Dalchini) | 1 inch | Adds warmth and flavor |
| Cloves (Laung) | 2 | Enhances aroma |
| Kabuli Chana (White Chickpeas) | 1 cup | Soaked and cooked |
| Broccoli | 1 cup | Cut into florets |
| Onion | 1, chopped | Adds sweetness and depth |
| Tomato | 1, chopped | For tanginess and texture |
| Ginger Garlic Paste | 1 teaspoon | A fragrant base |
| Cumin Powder (Jeera) | 1 teaspoon | Adds earthiness |
| Red Chilli Powder | 1 teaspoon | For heat and color |
| Salt | To taste | Season according to taste |
| Water | 1 cup | For curry consistency |
| Fresh Coriander (Dhania) Leaves | A handful | For garnish and freshness |
Preparation Time
30 minutes
Cooking Time
35 minutes
Total Time
65 minutes
Servings
2
Instructions
-
Soak and Cook the Chickpeas
Begin by soaking the chickpeas in water for about an hour. Once soaked, pressure cook the chickpeas for about three whistles until they are soft and tender. After cooking, take about 1/4 cup of the chickpeas and blend them into a smooth paste. This will help thicken the curry. -
Sauté the Spices
In a medium-sized kadai (wok), heat the sunflower oil over a medium flame. Once hot, add the cinnamon stick and cloves. Allow them to release their aroma for about 30 seconds. -
Cook the Onions and Tomatoes
Add the chopped onions to the wok and sauté them until they become translucent. This should take about 5-7 minutes. Next, add the ginger-garlic paste and cook until the raw smell disappears, which should take another 2 minutes. Then, add the chopped tomatoes and cook until they soften and become mushy, approximately 5 minutes. -
Add the Spices and Chickpeas
Stir in the cumin powder, red chili powder, and salt. Mix well. Add the cooked chickpeas along with the mashed chickpeas paste to the pan. Stir to combine everything evenly. -
Simmer the Curry
Pour in one cup of water and bring the mixture to a boil over high heat. Once boiling, reduce the heat and let the curry simmer, stirring occasionally, until the gravy thickens and the flavors meld together, about 10-15 minutes. -
Prepare the Broccoli
While the curry is simmering, bring a pot of water to a boil. Add the broccoli florets and cook for about 2 minutes to blanch them. Drain the broccoli and immediately rinse it under cold water to stop the cooking process. Drain thoroughly and set aside. -
Combine Broccoli and Curry
Add the blanched broccoli florets to the curry. Gently stir to combine. If you prefer a crispy texture, you can alternatively sauté the broccoli florets in a little oil before adding them to the curry. -
Finish and Garnish
Allow the broccoli to cook in the curry for about 2 minutes, then switch off the flame. Garnish the curry with fresh coriander leaves for added flavor and color.
Serving Suggestions
- Serve the Vegan Chickpeas and Broccoli Curry with steamed basmati rice for a traditional North Indian meal.
- Alternatively, wrap the curry inside warm tortillas for a more portable meal, perfect for lunch or dinner.
- Pair with a side of fresh green salad for extra crunch and nutrition.
Notes
- Chickpeas: For a quicker version, you can use canned chickpeas. However, soaking and cooking dried chickpeas enhances the texture and flavor.
- Broccoli: You can fry the broccoli florets in a bit of oil to add a crispy texture, or leave them as is for a softer bite.
- Spices: Adjust the level of red chili powder to your desired spice level. If you prefer a milder curry, reduce the amount of chili powder.
Nutrition Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 40 g |
| Fiber | 8 g |
| Fat | 6 g |
| Saturated Fat | 0.5 g |
| Sodium | 500 mg |
This Vegan Chickpeas and Broccoli Curry is not just a delicious meal; it’s packed with plant-based protein and fiber, making it perfect for anyone looking to enjoy a light yet satisfying lunch. The chickpeas provide a rich, creamy base, while the broccoli adds a delightful crunch and color. With its simple, fresh ingredients and the aromatic spices that define North Indian cuisine, this dish is sure to become a favorite on your weekly menu!
