Vegan Chickpea & Broccoli Curry: Healthy & Flavorful Indian Recipe

Vegan Chickpeas and Broccoli Curry Recipe
Course: Lunch | Cuisine: North Indian | Diet: Vegan

Description

Looking for a satisfying and nutrient-packed vegan meal? This Vegan Chickpeas and Broccoli Curry offers a delightful combination of wholesome ingredients, making it not only delicious but also healthy. Chickpeas are packed with plant-based protein, fiber, and minerals that help manage weight, lower cholesterol levels, and reduce the risk of heart disease. Broccoli, known for its powerhouse of nutrients, adds an extra punch of vitamins and antioxidants with minimal calories. Together, these ingredients create a hearty and nutritious curry that’s perfect for lunch or dinner.

The beauty of this recipe is its flexibility—you can prepare the curry without broccoli the night before, then add fresh broccoli the next day. This easy-to-make curry will not only keep you satisfied but also offer all the nutrients you need to fuel your day, all while being completely vegan.

Ingredients

Preparation Time

30 minutes

Cooking Time

35 minutes

Instructions

1. Soak and Cook the Chickpeas

   • Begin by soaking the chickpeas in water for about 1 hour. After soaking, pressure cook the chickpeas for about 3 whistles, or until they are tender.
   • Once cooked, take 1/4 cup of the chickpeas and blend them into a fine paste. Set aside for later.

2. Cook the Base Spices and Aromatics

   • Heat 1 tablespoon of oil in a small kadai or wok over medium heat.
   • Add the cinnamon stick and cloves to the oil. Allow them to sizzle for a few seconds, releasing their aromatic oils.
   • Add the chopped onions to the oil and sauté until they become soft and translucent.
   • Stir in the ginger garlic paste and cook for another minute until the raw smell of the ginger garlic paste dissipates.

3. Prepare the Curry

   • Add the chopped tomatoes to the pan and cook until they soften and become mushy.
   • Sprinkle in the red chili powder, cumin powder, and salt. Stir well to combine all the spices and flavors.
   • Add the cooked chickpeas and the chickpea paste to the pan. Stir everything together, ensuring the paste incorporates into the curry base.
   • Pour in 1 cup of water and bring the curry to a boil over high heat. Once boiling, reduce the heat and let the curry simmer until the gravy thickens, about 10–15 minutes.

4. Prepare the Broccoli

   • While the curry is simmering, bring a separate pot of water to a boil.
   • Add the broccoli florets to the boiling water and let them blanch for about 2 minutes.
   • Drain the water and immediately rinse the florets under cold water to stop the cooking process. Drain them well and set aside.
   • Alternatively, you can fry the broccoli florets in a little oil for a few minutes to get a crispy texture before adding them to the curry.

5. Finish the Curry

   • Add the blanched broccoli florets to the simmering curry and stir gently to combine.
   • Let it cook for another 2 minutes, allowing the flavors to meld together.
   • If you fried the broccoli instead of blanching, add the fried florets now.
   • Switch off the flame and garnish the curry with fresh chopped coriander leaves for a burst of color and flavor.

6. Serve

   • Serve the Vegan Chickpeas and Broccoli Curry wrapped in tortillas for a hearty vegan wrap, or enjoy it with steamed white rice or roti for a traditional touch.

Nutritional Information (Per Serving)

This Vegan Chickpeas and Broccoli Curry is an easy, flavorful, and nutrient-packed meal that’s perfect for any time of day. The chickpeas provide protein, fiber, and essential minerals, while the broccoli contributes loads of vitamins and antioxidants. Whether you enjoy it with rice or as a wrap, this curry is sure to satisfy both your taste buds and your nutritional needs.

Enjoy this healthy, vegan curry as part of your weekly meal rotation for a dish that’s not only delicious but also packed with goodness!