Creamy Chickpea and Broccoli Coconut is a nourishing plant-based dish that brings together the heartiness of chickpeas, the vibrant freshness of broccoli, and the richness of coconut milk. Infused with aromatic spices and herbs, this one-pan meal is both comforting and deeply flavorful.

Why You’ll Love This Recipe

This recipe is entirely vegan, gluten-free, and incredibly satisfying. The creamy coconut sauce balances the earthy chickpeas and the slight crunch of broccoli. It’s perfect for busy weeknights, meal prep, or anyone seeking a healthy yet indulgent dish that’s ready in under 30 minutes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chickpeas (canned or home-cooked)
Broccoli florets
Onion, chopped
Garlic, minced
Fresh ginger, grated
Coconut milk (full-fat or light)
Curry powder or garam masala
Turmeric (optional)
Olive oil or coconut oil
Salt and pepper
Fresh cilantro (for garnish)
Lime or lemon juice (for brightness)

Directions

Heat oil in a large skillet or pan over medium heat.
Sauté onion, garlic, and ginger until softened and fragrant.
Add the spices and stir for 1 minute to release their aroma.
Stir in chickpeas and broccoli. Cook for 2–3 minutes.
Pour in the coconut milk and bring to a simmer.
Cover and let cook for 8–10 minutes until the broccoli is tender but still vibrant.
Season with salt, pepper, and a squeeze of lime or lemon juice.
Garnish with fresh cilantro and serve hot over rice or quinoa.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add spice: Include chili flakes, fresh chili, or cayenne for heat.
Add protein: Stir in cubed tofu or tempeh for extra plant-based protein.
Vegetable swaps: Substitute broccoli with cauliflower, spinach, or green beans.
Creamy boost: Add a spoonful of nut butter (like almond or cashew) for a richer sauce.
Tangy twist: Add chopped tomatoes or tomato paste for a hint of acidity.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over low heat, stirring occasionally. You may also reheat in the microwave.
This dish freezes well for up to 2 months. Thaw in the fridge overnight and reheat before serving.

FAQs

Can I use frozen broccoli?

Yes, but avoid overcooking as frozen broccoli tends to soften faster than fresh.

Is this recipe suitable for meal prep?

Absolutely. It stores and reheats well, making it ideal for batch cooking.

Can I use light coconut milk?

Yes, though the sauce will be slightly less rich. It still tastes great.

What can I serve with this dish?

Rice, quinoa, or flatbread all pair well with the creamy sauce.

How can I thicken the sauce?

Simmer uncovered for a few extra minutes or mash some chickpeas directly into the sauce.

Can I add more vegetables?

Yes, feel free to include bell peppers, peas, or leafy greens.

Is it spicy?

It depends on the curry powder used. Adjust spices according to your taste.

Can I make this oil-free?

Yes, sauté the aromatics in a splash of water or vegetable broth instead of oil.

What kind of curry powder is best?

A mild, aromatic curry powder or garam masala works best, but feel free to experiment with your preferred blend.

Can I skip the cilantro?

Yes, garnish with parsley or green onions if preferred, or omit altogether.

Conclusion

Creamy Chickpea and Broccoli Coconut is a wholesome, flavorful dish that brings comfort and nutrition to the table. With its rich, spiced coconut sauce and a blend of protein-packed chickpeas and fresh vegetables, it’s an ideal plant-based meal for any day of the week. Easy to prepare, endlessly adaptable, and deeply satisfying—this recipe is sure to become a staple.

Creamy Chickpea and Broccoli Coconut

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Creamy Chickpea and Broccoli Coconut is a comforting, plant-based meal made with chickpeas, broccoli, and coconut milk. It’s infused with warm spices and herbs for a rich, nourishing one-pan dish ready in under 30 minutes.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired
Diet: Vegan

Instructions

Heat oil in a large skillet over medium heat.
Add chopped onion, garlic, and ginger. Sauté for 3–4 minutes until softened and fragrant.
Stir in curry powder and turmeric, cooking for 1 minute to release aroma.
Add chickpeas and broccoli. Stir to coat in the spices.
Pour in coconut milk and bring to a simmer.
Cover and cook for 8–10 minutes, until broccoli is tender but still vibrant.
Season with salt, pepper, and lime or lemon juice.
Garnish with chopped cilantro and serve hot over rice or quinoa.