Vegan Coconut Chickpea Curry with Roasted Broccoli is a luscious and aromatic dish, combining creamy coconut milk with hearty chickpeas for a delightful curry base. The addition of roasted broccoli infuses a nutty flavor and enhances the curry’s texture with a satisfying crunch. This plant-based masterpiece not only celebrates the fusion of flavors but also highlights the wholesome appeal of a cruelty-free and nutritious curry.
Ingredients:
- 400g (1 tin) chickpeas drained
- Head of broccoli
- Large handful spinach
- 2 garlic cloves minced
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 50g coconut cream
- 2 tbsp mango chutney
- 1 tbsp tomato paste
- 1 veg stock cube with 300ml water
Instructions:
- Cut the broccoli into small florets, drizzle with veg oil & give it a mix then roast in the oven for around 20 mins.
- Heat a large pan with some veg oil, add the chickpeas, garlic, curry powder & turmeric and cook for 2 mins.
- Add the veg stock, mango chutney, tomato paste, coconut cream & stir to combine, then add spinach.
- Simmer until sauce thickens then add the roasted broccoli & serve with basmati rice.
