CHICKPEA Coconut Curry with Broccoli & Kale

Name: Chickpea Coconut Curry with Broccoli & Kale
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion cut to half-moons; 3 cloves of garlic minced; a thumb-sized piece of fresh ginger minced; 3 cups chickpeas cooked (or from a can drained and rinsed); 1 broccoli head cut into florets; 2 cup kale chopped; 2 to matoes chopped; 1 can (400ml/13oz coconut milk); 1 tsp miso paste*; 3 tsp curry powder hot or mild; 1 tsp sea salt; 2 cups of water

This Chickpea Coconut Curry with Broccoli and Kale is a comforting meal that’s full of flavors and textures. Creamy, warming, fragrant, and full of veggies, it’s a deliciously wholesome idea for a quick lunch or dinner. It takes 25-30 minutes at most, a few ingredients and a pot.

No addition of oil makes this chickpea coconut curry turns out to be a low-calorie meal. Yet, since the chickpeas feature as a protein source and kale along with broccoli will deliver high fiber content, it’s a meal that will keep you full for a while.

Serve this chickpea coconut curry warm with a whole-grain version of rice (for example, brown or wild rice) for a gluten-free version. Alternatively, it will also go well with some naan bread.

Since this recipe serves eight portions, you will probably end up having some leftovers. Keep them refrigerated in an air-tight container for up to 4 days.

How to Serve Chickpea Coconut Curry

Serve this Chickpea Coconut Curry with Broccoli and Kale warm on its own, with some vegan naan bread or with a portion of cooked rice (opt-in for more whole-grain varieties, such as brown rice or wild rice as they are more nutritious than white rice).

Coconut Curry with Chickpeas, Broccoli & Kale

Print Recipe

Chickpea Coconut Curry with Broccoli & Kale

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: Gluten free, Oil free, Vegan

Servings: 8

Calories: 258kcal

Equipment

Large pot

Ingredients

1 onion cut to half-moons
3 cloves of garlic minced
a thumb-sized piece of fresh ginger minced
3 cups chickpeas cooked or from a can drained and rinsed
1 broccoli head cut into florets
2 cup kale chopped
2 to matoes chopped
1 can 400ml/13oz coconut milk
1 tsp miso paste*
3 tsp curry powder hot or mild
1 tsp sea salt
2 cups of water

Instructions

Heat a large pot over medium heat and add sliced onions with a splash of water. Cook until slightly translucent.
Add garlic, ginger, and curry powder and let cook for another couple of minutes. Keep adding water, as necessary.
Add to the pot broccoli cut to small florets/pieces, coconut milk from the can, and miso paste. Stir to dilute the miso paste in coconut milk. Let cook for 10 minutes.
Next, add kale, chickpeas, and chopped tomatoes. Pour in water so that the liquid almost covers the veggies. Add salt and let cook for another 5-10 minutes until your desired texture of the curry.
Serve warm with on its own, with some naan bread or with pre-cooked rice.