Warming Chickpea-Coconut Curry Bowl
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
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
- 14.8 ml avocado oil
- 237 ml diced tomato
- 118 ml diced yellow onion
- 473 ml cooked chickpeas
- 473 ml broccoli florets
- 1 can full-fat coconut milk
- 59.1 ml chopped fresh cilantro
- 4.93 ml curry powder
- 1 clove garlic minced
- 1.23 ml cayenne pepper
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked white or brown rice
- 59.1 ml 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.
- 14.8 ml avocado oil
- 237 ml diced tomato
- 118 ml diced yellow onion
- 473 ml cooked chickpeas
- 473 ml broccoli florets
- 1 can full-fat coconut milk
- 59.1 ml chopped fresh cilantro
- 4.93 ml curry powder
- 1.23 ml cayenne pepper
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked white or brown rice
- 59.1 ml 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.