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February 8, 2021

Easy Oil-Free Vegan Broccoli Chickpea Curry

Vegan Broccoli Chickpea Curry is a quick and easy recipe with a deep flavor from turmeric and coconut milk. It's a perfect meatless dinner recipe! Make it in just 30 minutes.

Easy Oil-Free Vegan Broccoli Chickpea Curry

I used to be scared of curry. I thought it was super complicated and difficult to make. So I never made it.

There are definitely varying degrees of difficulty with curries, as there are with many foods. But, not all of them are hard. In fact, this curry is particularly easy.

It only has a few ingredients and minimal spices. And the preparation and cook time are both very quick. This curry is definitely something you can make on a busy weeknight for dinner.

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in protein and fiber.
  • Quick and easy — this curry comes together in 30 minutes, perfect for weeknight dinner
  • Hearty, healthy dinner – broccoli and chickpeas are both super healthy foods, serve with rice for a delicious dish

Vegan Broccoli Chickpea Curry

Ingredients

  • Broccoli: Be sure to chop the broccoli into small, bite-sized pieces.
  • Yellow Onion: For some sweetness.
  • Spices: Garlic, ginger, turmeric, ground cumin, ground coriander, salt, and pepper. This small group of spices give this curry all its flavor! I used freeze dried garlic and freeze dried ginger, instead of fresh. It made it so much quicker and easier!
  • Unsweetened Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
  • Vegetable Stock: We'll use the vegetable stock to help cook the onion, as well as add more flavor to this curry because of the depth of flavor that comes from the variety of veggies in the stock.
  • Chickpeas: A great source of fiber and protein. I used canned chickpeas.
  • Lime Wedges and Fresh Cilantro: Grab some lime and cilantro for a bit of freshness to serve.

Vegan Broccoli Chickpea Curry Ingredients

How to make Vegan Broccoli Chickpea Curry

Step 1. Using a few tablespoons of vegetable broth, sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.

Step 2. Add the garlic and ginger. Cook for 30 seconds.

Step 3. Add the turmeric, cumin, and coriander. Cook another 30 seconds.

Step 4. Add the coconut milk, remining vegetable stock, chickpeas, and broccoli. Bring to a simmer and cook for 5-10 minutes, until the broccoli is soft but not mushy and all ingredients are warmed through.

Step 5. Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Recipe Prayer

Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.

Easy Oil-Free Vegan Broccoli Chickpea Curry

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Easy Oil-Free Vegan Broccoli Chickpea Curry

Vegan Broccoli Chickpea Curry is a quick and easy recipe with a deep flavor from turmeric and coconut milk. It's a perfect meatless dinner recipe! Make it in just 30 minutes.

Author:

Elizabeth

Serves:

6

Prep:

15

min

cook:

15

min

total:

30

min

Ingredients

  • 1 1/2 Cups Vegetable Stock, divided
  • 1 Large Yellow Onion, chopped
  • 4 Cloves Minced Garlic
  • 2 Teaspoons Minced Ginger or 1/2 teaspoon Dried Ginger
  • 2 Teaspoons Turmeric
  • 1 1/2 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Can Unsweetened Coconut Milk
  • 1 Pound Broccoli Florets
  • 1 15-Ounce Can Chickpeas
  • Salt & Pepper, to taste
  • Lime Wedges and Fresh Cilantro, to serve

Instructions

  1. Using a few tablespoons of vegetable broth, sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
  2. Add the garlic and ginger. Cook for 30 seconds.
  3. Add the turmeric, cumin, and coriander. Cook another 30 seconds.
  4. Add the coconut milk, remining vegetable stock, chickpeas, and broccoli. Bring to a simmer and cook for 5-10 minutes, until the broccoli is soft but not mushy and all ingredients are warmed through.
  5. Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography