Chickpea Curry with Broccoli, Spinach and Carrots

Ever since becoming a vegan and moving to SE-Asia, chickpea curries have been a staple dish at our home. You can add whichever veggies you love or have left in the fridge. Easy, yummy and vegan!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Servings: 2
Calories: 279kcal

Ingredients

For the curry paste

  • 1.5 inch fresh ginger 1-inch = 1tbsp fresh grated = 1 tsp powder
  • 1/2 cup onion roughly chopped
  • 2 clove garlic
  • 1 cup tomato roughly chopped
  • 1/2 tsp chili paste (or chili pepper) or to taste, seed removed

For the curry

  • 1 cup carrot sliced
  • 2.5 cups broccoli florets
  • 3/4 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
  • 2 tbsp garam masala or curry powder (scroll down to the notes if making your own mix)
  • 2 cups spinach shredded
  • 1 tsp turmeric powder
  • 1 cup water
  • 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
  • 2-3 tbsp sesame seeds toasted

Instructions

  • Combine all curry paste ingredients in a blender. Process until a smooth paste.
  • In a large pot, heat cooking oil over medium-high heat (we used extra virgin coconut oil for added flavor). Fry garam masala and turmeric, while constantly stirring, until fragrant. This will take about 30 seconds.
  • Add the curry paste and stir well. Then add broccoli, carrots, and water. Reduce heat, cover, and simmer for 20-25 minutes. Last 5 minutes, add spinach and chickpeas and cook until spinach has wilted and chickpeas are heated through.
  • Meanwhile, in a dry pan toast sesame seeds.
  • Finish the curry with a squeeze of lime and sprinkle with toasted sesame seeds.

Notes

  • Our garam masala mix: 1 tsp ground coriander seeds, 1 tsp ground cumin seeds, 1 tsp ground fennel seeds, 1 tsp ground mustard seeds, and a pinch of cardamom powder.
  • Sesame seeds make a lovely addition to many dishes. We add them to salads, stir-fries, curries, etc. Feel free to roast/toast a bigger batch and store in the fridge in an airtight container. Can be stored for a few weeks or longer.

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Nutrition

Calories: 279kcal | Carbohydrates: 49g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 502mg | Potassium: 1124mg | Fiber: 17g | Sugar: 9g

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