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
- ⅔ 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
Calories: 403kcalCarbohydrates: 67gProtein: 21gFat: 9.1gFiber: 16g