Coconut-Chickpea Curry & Broccoli Bowl With Lemon-Tahini Dressing
15m prep 30m cook 45m ready
A mild coconut-chickpea curry served over rice with steamed broccoli and a lemon-tahini dressing. This bowl is light on heat and heavy on creamy coconut flavor.
Ingredients
- 1 tbsp avocado oil
- 1/4 cup yellow onion diced
- 2 cup cooked chickpeas
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup full-fat coconut milk
- 2 cup broccoli florets
- 2 cup cooked brown or white rice
- 1/2 cup Lemon-Tahini Dressing
- 0.5 medium lemon halved
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 230 mg
- Iron: 9.94 mg
- Magnesium: 92.8 mg
- Phosphorus: 377 mg
- Potassium: 863 mg
- Zinc: 3.1 mg
Let's Cook
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Step 1.
In a medium pot over low heat, warm the avocado oil. Add the diced yellow onion and sauté until translucent, about 5 minutes.
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Step 2.
Add the cooked chickpeas, ground cumin, ground turmeric, ground cinnamon, minced garlic, sea salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the spices are fragrant.
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Step 3.
Pour in the full-fat coconut milk and stir to incorporate. Simmer gently for 20 minutes, or until the curry has thickened, then turn off the heat.
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Step 4.
While the curry simmers, bring a pot of water with a steamer insert to a boil. Place the broccoli florets in the basket and steam for 7 minutes, or until the stems are fork-tender.
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Step 5.
Assemble each bowl with half of the chickpea curry, steamed broccoli, and cooked rice. Drizzle with the Lemon-Tahini Dressing or serve it as a dipping sauce for the broccoli. Garnish each bowl with a lemon wedge.
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