Warming Chickpea-Coconut Curry Bowl
10m prep 30m cook 40m ready
A warming chickpea and broccoli curry in a creamy coconut sauce, served over rice. This bowl is comforting and nutritious, with curry powder as the key spice.
Ingredients
- 1 tbsp avocado oil
- 1 cup diced tomato
- 1/2 cup diced yellow onion
- 2 cup cooked chickpeas
- 2 cup broccoli florets
- 1 can full-fat coconut milk
- 1/4 cup chopped fresh cilantro
- 1 tsp curry powder
- 1 clove garlic minced
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup cooked white or brown rice
- 1/4 cup chopped fresh cilantro
- 0.5 medium lime halved
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 247 mg
- Iron: 11.5 mg
- Magnesium: 138 mg
- Phosphorus: 489 mg
- Potassium: 1271 mg
- Zinc: 3.92 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tbsp avocado oil
- 1 cup diced tomato
- 1/2 cup diced yellow onion
- 2 cup cooked chickpeas
- 2 cup broccoli florets
- 1 can full-fat coconut milk
- 1/4 cup chopped fresh cilantro
- 1 tsp curry powder
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup cooked white or brown rice
- 1/4 cup chopped fresh cilantro
Prepare
- Mince 1 clove garlic
- Halve 0.5 medium lime
Let's Cook
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Step 1.
In a medium pot over medium heat, warm the avocado oil. Add the diced tomato and diced yellow onion and cook for about 3 minutes, until the onion is translucent, stirring occasionally.
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Step 2.
Add the cooked chickpeas, broccoli florets, full-fat coconut milk, chopped fresh cilantro, curry powder, minced garlic, cayenne pepper, sea salt, and black pepper to the pot. Stir to combine.
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Step 3.
Bring the curry to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for about 25 minutes, stirring occasionally, until the broccoli is tender and the flavors have melded.
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Step 4.
While the curry simmers, cook the rice according to your preferred method if not already prepared. You'll need 2 cups cooked rice total.
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Step 5.
To serve, divide the cooked rice between two bowls. Top each bowl with half of the chickpea curry and garnish with chopped fresh cilantro and a lime wedge.
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