Chickpea and Broccoli Curry Stew
Warm up your weeknight dinner routine with this hearty and flavorful Chickpea and Broccoli Curry Stew, a comforting plant-based dish that's packed with wholesome ingredients and fragrant spices. Perfectly spiced with curry powder, cumin, turmeric, and a hint of red pepper flakes, this creamy stew combines tender chickpeas, vibrant broccoli florets, and optional spinach for added nutrition. Coconut milk and crushed tomatoes create a luscious base, while fresh cilantro adds a burst of freshness as a final garnish. Ready in just 45 minutes, this one-pot vegan curry is a breeze to make and pairs beautifully with fluffy rice or warm naan for a satisfying, nutrient-rich meal the whole family will enjoy. Perfect for those seeking healthy, easy-to-make, and flavor-packed vegan dinner recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon red pepper flakes
- 1 14-ounce can canned crushed tomatoes
- 1 13.5-ounce can coconut milk
- 2 cups vegetable broth
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 3 cups broccoli florets
- 2 cups fresh spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- optional cooked rice or naan (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, ground turmeric, and red pepper flakes. Stir for 1 minute to toast the spices.
Pour in the crushed tomatoes and cook for 5 minutes, stirring occasionally.
Add the coconut milk and vegetable broth to the pot, stirring to combine.
Bring the mixture to a gentle simmer, then add the chickpeas and broccoli florets.
Cook for 10-12 minutes, or until the broccoli is tender but still vibrant green.
If using spinach, stir it in during the last 2 minutes of cooking until wilted.
Season the stew with salt and black pepper to taste.
Ladle the curry stew into bowls and garnish with fresh cilantro.
Serve hot with cooked rice or naan on the side, if desired.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8845 mg | 385% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 71.7 g | 256% | |
| Total Sugars | 87.1 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 5555 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
