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Broccoli and Chickpea Curry
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Prep Time
10
mins
Cook Time
35
mins
Total Time
45
mins
Course
Mains
Cuisine
Asian
Servings
2
people
Calories
287
kcal
Ingredients
1x
2x
3x
250
gms
broccoli florets
(washed and boiled)
200
gms
chickpeas
(soaked overnight)
1
tsp
cumin powder
1
tsp
coriander powder
1
tsp
turmeric powder
1
tbsp
ginger garlic paste
1
tbsp
chopped coriander leaves
2
cup
vegetable broth
1/2
cup
light coconut milk
salt and black pepper
(as per taste)
1
tbsp
butter
(unsalted)
1
cup
spinach
(chopped and blanched)
2
tbsp
lemon juice
Instructions
Boil chickpeas with a pinch of salt. Add it with garlic and ginger paste into a pan. Sauté them lightly.
Add broccoli and spinach to it and mix well. Sprinkle the spices and stir for 5-10 minutes.
Add vegetable broth and coconut milk to it and cook for 10 minutes closing the lid.
Sprinkle chopped coriander leaves and add butter to the curry. Stir and mix salt accordingly.
Once it is cooked well, sprinkle black pepper, drizzle lemon juice, and serve.
Nutrition
Serving:
1
g
Calories:
287
kcal
Carbohydrates:
44
g
Protein:
14
g
Fat:
7
g
Saturated Fat:
4
g
Cholesterol:
1
mg
Sodium:
1055
mg
Potassium:
854
mg
Fiber:
12
g
Sugar:
10
g
Vitamin A:
2739
IU
Vitamin C:
123
mg
Calcium:
151
mg
Iron:
6
mg
Keyword
Family, Pregnant
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