Vegan Chickpeas And Broccoli Curry Recipe

Karthika Gopalakrishnan
Vegan Chickpeas And Broccoli Curry Recipe
234 ratings.

If you are particular about veganism, then chickpeas and broccoli curry would come as a saviour and sounds delicious. Chickpeas with its numerous health benefits help to manage weight, lowers the total amount of cholesterol in the blood and decreases the risk of heart disease. Broccoli being nutrition powerhouses supply loads of nutrients for little calories. The combination of chickpeas and broccoli supply essential nutrients needed for a person for a day and what’s more interesting is, it is vegan. You can prepare the curry without broccoli the previous night and add broccoli next day.

Serve Vegan Chickpeas And Broccoli Curry wrapped inside the tortillas or enjoy with plain white steamed rice.

If you like this recipe, you can also try other Chickpea recipes such as

  1. Vegan Chickpea Omelette Recipe
  2. Chickpea Sundal Recipe
  3. Kala Vatana Amti Recipe

Course: Lunch
Diet: Vegan
Prep in

30 M

Cooks in

35 M

Total in

65 M


4-5 Servings


  • 1 tablespoon Cooking oil
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Cloves (Laung)
  • 1 cup Kabuli Chana (White Chickpeas)
  • 1 cup Broccoli
  • 1 Onion , chopped
  • 1 Tomato , chopped
  • 1 teaspoon Ginger Garlic Paste
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Red chilli powder
  • Salt , as required
  • 1 cup Water
  • Coriander (Dhania) Leaves , handful, chopped

How to make Vegan Chickpeas And Broccoli Curry Recipe

  1. To begin making the Vegan Chickpeas And Broccoli Curry recipe, firstly soak chickpeas in water for about an hour. Pressure cook the chickpeas for about 3 whistles in a cooker.

  2. Take 1/4 cup of cooked chickpeas and ground them into a fine paste.

  3. In a small kadai/wok, add oil and heat over medium flame. Once the oil is hot, add cinnamon stick and cloves.

  4. Add onions and cook until it becomes translucent. Add ginger garlic to the onion and cook until raw smell goes off.

  5. Add chopped tomatoes and cook until it becomes mushy. Add chilli powder, cumin powder and salt. Stir them well.

  6. Add cooked chickpeas and mashed chickpeas to the pan. Add a cup of water and bring it to boil in high flame.

  7. Reduce the flame and cook until the gravy thickens. In a pot, bring water to boil. Add broccoli florets to the boiling water and let it be for two minutes.

  8. Drain the water and wash the florets with cold water. Drain the water completely and set aside.

  9. Add the blanched broccoli florets to the curry and stir them well. Alternatively, you can fry the broccoli florets in oil and add the fried florets to the curry.

  10. Cook for about two minutes, switch off the flame and garnish with coriander leaves. Serve Vegan Chickpeas And Broccoli Curry wrapped inside the tortillas or enjoy with plain white steamed rice.

Karthika Gopalakrishnan

View Karthika Gopalakrishnan's Recipes

Karthika Gopalakrishnan on the web

Last Modified On Thursday, 17 November 2016 11:54
Install App