Chickpea & Broccolini Coconut Curry
Creamy chickpea and broccolini coconut curry served with fragrant coconut rice—easy, nourishing, and packed with flavor in just 40 minutes!
Servings 3 serves
Calories 760kcal
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
- ⅛ 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.
Video
Nutrition
Calories: 760kcal | Carbohydrates: 83g | Protein: 19g | Fat: 42g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 628mg | Potassium: 744mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1717IU | Vitamin C: 56mg | Calcium: 155mg | Iron: 8mg