Vegan Chickpeas and Broccoli Curry

Are you looking for protein rich Vegan curry which is healthy and tasty? Well, then you are at the right place. I prepared this vegan curry and it has become a family favorite since then. And what’s more interesting about this curry is they can be prepared in advance and one has to just stir in fried broccoli with the curry on the day of serving. Does that sound great? I know how it sounds for one who prepares food for the family in the morning and then later run with their heels to be on time for their meetings.

If you are particular about veganism, then chickpeas and broccoli curry would come as a savior and sounds delicious. Chickpeas with its numerous health benefits help to manage weight, lowers the total amount of cholesterol in the blood and decreases the risk of heart disease. Broccoli being nutrition powerhouses supply loads of nutrients for little calories. The combination of chickpeas and broccoli supply essential nutrients needed for a person for a day and what’s more interesting is – it is vegan. You can prepare the curry without broccoli the previous night and add broccoli next day. Serve chickpeas and broccoli curry wrapped inside the tortillas or enjoy with plain white rice.

Ingredients:

1 tablespoon Cooking oil
1 inch Cinnamon
2 Cloves
1 cup Chickpeas/Garbanzo
1 cup Broccoli florets
1 Medium sized onion, chopped
1 medium sized Tomato chopped
1 teaspoon Ginger Garlic paste
1 teaspoon Cumin powder
1 teaspoon Red Chili powder
½ teaspoon Salt
1 cup Water
Handful of coriander leaves

Method:

Soak chickpeas in water for about an hour. Pressure cook the chickpeas for about 3 whistles.
Take ¼ cup of cooked chickpeas and ground them into a fine paste.
In a small Kadai, add oil and heat over medium flame.
Once the oil is hot, add cinnamon stick and cloves.
Add onions and cook until it becomes translucent. Add ginger garlic to the onion and cook until raw smell goes off.
Add chopped tomatoes and cook until it becomes mushy.
Add chili powder, cumin powder and salt. Stir them well.
Add cooked chickpeas and mashed chickpeas to the pan. Add a cup of water and bring it to boil in high flame.
Reduce the flame and cook until the gravy thickens.
In a pot, bring water to boil. Add broccoli florets to the boiling water and let it be for two minutes. Drain the water and wash the florets with cold water. Drain the water completely and set aside.
Add the blanched broccoli florets to the curry and stir them well. Alternatively, you can fry the broccoli florets in oil and add the fried florets to the curry.
Cook for about two minutes and switch off the flame.
Garnish with coriander leaves.