Broccoli & chickpea curry

Servings: 4  |   Prep time: 10 min |   Cooking time: 40 min

Enjoy this steamy bowl of delicious goodness in this cold winter.

Budget friendly


  • 2 x 400g canned chickpeas
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Half a head broccoli (about 250g)
  • 2 celery stalks, chopped
  • 2 large tomatoes, chopped
  • 1 x can coconut milk
  • 1 teaspoon ground ginger or 2.5cm fresh ginger chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon medium curry powder
  • ½ lemon
  • Salt & pepper to taste
  • Serve with rice


  1. In a steaming basket or small pot steam the broccoli for about 8 minutes or until tender, Transfer ½ of the broccoli to the small bowl and set aside. Add half the can of coconut milk to the remaining broccoli in the pot and blend with a stick blender until smooth.
  2. In a large pan, heat the coconut oil over medium-high heat. Add the onion, garlic and celery and cook until tender, about 3 minutes. Move the onions to the side of the pan and roast the spices (ginger, mustard seeds, cumin, coriander & curry powder) for a minute.
  3. Add the chopped tomatoes. chickpeas (Rinse if using from a can) whole broccoli and creamed broccoli with the other half of coconut milk, and add salt and pepper to taste.
  4. Turn the heat down and allow to simmer for about 15 – 20 minutes.
  5. While the curry is simmering and developing flavour, make a pot of rice to serve with the curry.
  6. Serve warm with a squeeze of lemon juice.

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