There’s nothing more cozy and comforting than a bowl of creamy homemade curry. This Chickpea and Broccolini Curry is so wholesome and filling, really simple to make and is very mild. It has very little spice at all, but is still packed with flavor and is perfect for the whole family. It’s served with sticky and rich coconut rice, shredded coconut and fresh cilantro (coriander).
Ingredients
Here’s what you’ll need to make this recipe:
- White rice
- Light coconut milk (unsweetened, canned)
- Canned chickpeas
- Broccolini
- Red onion
- Peanuts
- Smoked paprika
- Turmeric
- Garlic powder
- Cayenne pepper (optional)
- Miso paste
- Water
- Shredded or desiccated coconut
- Fresh cilantro (coriander)
Instructions
This is how I like to make my Chickpea & Broccolini Coconut Curry, broken down into a few easy steps. For the precise measurements and cook times, scroll down to the recipe card.
Step One: Rinse your rice to remove excess starch, then toast it in a saucepan for a hint of nuttiness. Add coconut milk, water, and salt, then let it cook while you prep the rest.
Step Two: Dice the onion, chop the broccolini and peanuts (stems included!), and rinse your chickpeas.
Step Three: Heat oil in a frypan and sauté the onion and chickpeas. Add the spices, broccolini, and peanuts, and cook for a couple more minutes.
Step Four: Pour in the rest of the coconut milk, add the miso paste, and stir well. Add a splash of water and let it simmer until thick and saucy.
Step Five: Serve the coconut rice in bowls, top with the curry, and finish with shredded coconut and fresh cilantro.
Storage
This curry will keep for up to 4 days in an airtight container in the refrigerator and is also freezer friendly for up to 2 months.
I hope you love this recipe as much as my family, please let me know what you think in the comments section below. Also, if serving to very small children, consider omitting the peanuts and cooking for longer until the broccolini has really softened.
Chickpea & Broccolini Coconut Curry
Ingredients
- 1 cup white rice uncooked; approx. 200 g
- 13.5 oz coconut milk 1 can; full-fat; divided. Approx. 400 ml or 382 g total
- ½ cup water for rice
- 1 tbsp vegetable oil neutral-tasting
- 1 medium red onion diced; approx. 1 cup or 142 g
- 15 oz chickpeas 1 can; drained and rinsed; approx. 400 g
- 1 bunch broccolini finely chopped; including stems; approx. 6 oz or 170 g
- 3 tbsp peanuts coarsely chopped; approx. 25 g
- 2 tsp smoked paprika
- 1 tsp turmeric ground
- ½ tsp garlic powder
- â…› tsp cayenne pepper optional
- 1 tbsp miso paste white or yellow
- ½ cup water for curry
- 2 tbsp shredded coconut or desiccated coconut; unsweetened. Approx. 12 g
Toppings
- cilantro leaves optional; for garnish
- extra shredded coconut optional; for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Add to a medium saucepan over high heat and toast for 3–4 minutes, stirring occasionally.
- Pour in half the can of coconut milk (about 200 ml) and ½ cup of water. Add a generous pinch of salt. Stir, then cover with a lid and bring to a boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and let steam, covered, for another 10 minutes.
- While the rice cooks, dice the red onion, chop the broccolini (including stems), coarsely chop the peanuts, and drain and rinse the chickpeas.
- Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the onion and chickpeas and cook for 3–4 minutes, stirring occasionally.
- Add the smoked paprika, turmeric, garlic powder, cayenne (if using), broccolini, and chopped peanuts. Cook for 2 more minutes, stirring to coat the veggies and chickpeas in the spices.
- Pour in the remaining coconut milk and add the miso paste. Stir well until the miso is fully dissolved. Add the remaining ½ cup water and simmer for 8–10 minutes, or until the sauce has slightly thickened. Stir in 1½ tablespoons of the shredded coconut and season with salt to taste.
- Fluff the rice with a fork and divide between bowls. Spoon the curry on top and garnish with fresh cilantro and extra shredded coconut, if using.
sarah says
Delectable!!
Catherine says
This recipe was so fast to whip up, I thought it was delicious and more importantly, so did my toddler. We will be making it again soon!
Liz Douglas says
yay, love that it was such a hit with both of you 🙂
Cynthia says
Became a regular in our household, very delicious!
Tine says
this is so creamy, comforting, and one i’ll definitely repeat again