Broccoli Chickpea Curry

The recipe is gluten-free and vegan 🌱

I served it with some turmeric quinoa ⭐️


  • 1 tbsp coconut oil or avocado oil
  • 1 medium white onion, diced
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • 2 tsps curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1 tsp kosher salt
  • 1 cup frozen peas and carrots
  • 4 cups of broccoli florets (I used frozen)
  • 1 can chickpeas, rinsed and drained
  • – 1 can light coconut milk
  • – 1 1/4 cups vegetable broth or water
  • juice of one lime
  • 1 tbsp peanut butter


1. Heat a medium-sizes saucepan. Add the oil and onion and cook for 5 minutes until onions are translucent.
2. Add the garlic, fresh ginger, turmeric, garlic powder, curry powder and salt and cook for another minute
3. Add the frozen peas & carrots, broccoli, chickpea, coconut milk and vegetable broth
4. Bring to a simmer and cover and let cook for 10 mins (until broccoli is tender)
5. Stir in the peanut butter. Add the lime nice into the curry and stir
6. Serve over rice with some lime wedges and chopped peanuts and fresh herbs

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