A Quick Thai-Inspired Curry Loaded with Vegetables and Plant Protein
If you're looking for a meal that's rich in flavor without requiring hours in the kitchen, this Chickpea & Broccoli Curry is the perfect solution. Tender broccoli, hearty chickpeas, and sweet red bell peppers simmer in a creamy Thai-inspired curry sauce that's packed with bold flavor and comes together in just 30 minutes.
Made with simple pantry staples and fresh vegetables, this recipe delivers the comforting richness of takeout while staying true to a whole-food, plant-based approach. It's satisfying enough for dinner yet easy enough for even the busiest weeknights.
Bell Peppers and Shallots Add Sweetness and Aromatic Flavor
Red bell peppers and shallots create the flavorful foundation of this curry. As they cook, the peppers become naturally sweet while the shallots soften into a mild, delicate onion flavor that blends seamlessly into the sauce.
Beyond their great taste, red bell peppers are one of the richest food sources of vitamin C and provide carotenoids like beta-carotene, which support immune health and help protect cells from oxidative stress. Shallots contain beneficial plant compounds, including flavonoids such as quercetin, that have antioxidant properties and contribute subtle depth without overpowering the other ingredients.
Together, they build layers of flavor while adding color, texture, and valuable nutrients to every bowl.
Thai Red Curry Paste Creates Big Flavor in Minutes
Thai red curry paste brings together aromatic herbs and spices to create a bold, complex flavor without requiring a long list of seasonings.
Combined with lite coconut milk, tamari, and a touch of date syrup, it creates a balanced sauce that's creamy, slightly sweet, savory, and just a little spicy.
Lime Juice Brightens Every Bite
A squeeze of fresh lime juice at the end transforms the entire dish. The acidity balances the richness of the coconut milk while making the vegetables and curry flavors taste brighter and more vibrant.
Finishing with lime is a simple step that makes a noticeable difference.
Chickpeas for Plant Protein and Lasting Fullness
Chickpeas are the heart of this curry, providing plant-based protein, fiber, and a wonderfully creamy texture that pairs perfectly with the rich curry sauce.
Their combination of complex carbohydrates and fiber helps promote steady energy while making this meal filling enough to enjoy on its own or served alongside brown rice or quinoa.
Broccoli for Fiber and Powerful Plant Compounds
Broccoli adds freshness, texture, and vibrant color while increasing the nutritional value of every bowl. As a cruciferous vegetable, broccoli contains naturally occurring compounds like glucosinolates, which are converted into beneficial compounds such as sulforaphane during preparation.
Research suggests these compounds may help support healthy cellular function and metabolic health, making broccoli one of the most nutrient-dense vegetables you can regularly include in your meals.
Bring It All Together
This Chickpea & Broccoli Curry is the perfect combination of convenience and comfort. Creamy coconut milk, bold Thai curry flavors, fiber-rich chickpeas, and tender broccoli come together in one satisfying bowl that's ready in less than 30 minutes.
Whether you're looking for a quick weeknight dinner or a meal-prep favorite, this colorful curry delivers plenty of flavor while making it easy to enjoy more whole-food, plant-based ingredients every day.
Chickpea & Broccoli Curry
Ingredients
- 1 cup (1437g) Vegetable Broth, Low Sodium - Available in 32-ounce cartons
- ⅓ cup (41g) Shallot (chopped) - About 2 ½ medium-sized shallots
- 2 (6g) Garlic Cloves (minced) - About 1 small-sized bulb
- 1 cup (388g) Red Bell Pepper (sliced) - About ¾ of medium-sized pepper
- 2 tbsps (4g) Thai Red Curry Paste - Available in 4-ounce jars
- â…” cup (160g) Lite Coconut Milk - Available in 13.5-fluid-ounce cans
- 1 tbsp (576g) Date Syrup - Available in 12-fluid-ounce bottles
- 3 tbsps (57g) Tamari - Available in 10-fluid-ounce bottles
- 1 ½ cup (891g) Chickpeas (cooked, drained and rinsed) - About 1 full 15-ounce can
- 4 cups (426g) Broccoli (chopped into small florets) - About 2 medium-sized stalks
- 1 tbsp (81g) Lime Juice - Juice from 1 small-sized lime
- ½ tsp (5g) Red Pepper Flakes (optional) - Available in spice jars
Instructions
- In a large Dutch oven or sauté pan, heat 2–3 tablespoons of the vegetable broth over medium-high heat. Add the shallot, garlic, and red bell pepper, and cook for 3–4 minutes, or until just softened.
- In a small bowl, whisk together the curry paste, lite coconut milk, date syrup, and tamari. Pour the sauce into the pan, then add the remaining vegetable broth.
- Add the chickpeas and broccoli. Bring to a boil, then reduce the heat to low. Cover and simmer for 6–8 minutes, or until the broccoli is fork-tender.
- Divide the curry among bowls. Drizzle with lime juice and garnish with red pepper flakes, if desired. Serve and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to 4 days.
Nutrition
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