Description
A comforting one-pot meal rich with the flavors of spices and creamy coconut milk, this plant-based curry is packed with nutrition and flavor.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 can coconut milk (full-fat for creaminess)
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another minute.
- Add cumin, coriander, and turmeric, stirring until fragrant.
- Pour in coconut milk and bring to a simmer.
- Add broccoli florets and chickpeas, cooking until broccoli is tender, about 4-5 minutes.
- Season with salt and pepper.
- Garnish with cilantro and serve warm.
Notes
This curry thickens as it cools; add water when reheating if necessary. Customize with your favorite vegetables!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg