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)
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
- 400 ml coconut milk canned
- 1 tbsp vegetable oil
- 400 g canned chickpeas drained and rinsed
- 1 red onion
- 1 bunch broccolini
- 25 g peanuts
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper optional
- 1 tbsp miso paste
- 1 cup water divided
- 2 tbsp Shredded or desiccated coconut
Toppings
- Cilantro (coriander) leaves
- Shredded or desiccated coconut
Instructions
- Wash rice to remove excess starch. Place rice in sauce pan on high heat and toast for 3-4 minutes. Add half the can of coconut milk (200ml) + 1/2 a cup of water and a good pinch of salt, then cover and bring to the boil. Simmer 15 mins, turn off heat and let steam for a further 10 mins.
- Dice onion, coarsely chop peanuts and finely chop broccolini including the stems. Drain and rinse chickpeas.
- Place frypan on medium heat with vegetable oil. Add onion and chickpeas and cook for 3-4 minutes. Add spice mix, broccolini and peanuts and cook for a further 2 mins. Add remaining coconut milk and miso paste, stir thoroughly until combined. Add 1/2 cup water and simmer until reduced and sauce has thickened slightly. Add salt to taste and 3/4 of the shredded coconut.
- Place rice in bowls, top with the curry and garnish with chopped cilantro (coriander) leaves.
Video
sarah says
Delectable!!