Broccoli Chickpea & Lentil Curry

Recipe characteristics

• Quick and easy one-pot recipe
• Filling and nutritious
• Makes a satisfying lunch or dinner
• Serve with rice or for a grain-free option, with mashed potatoes
• Dietary requirements: vegan (dairy-free), gluten-free, grain-free, and soy-free.

Notes on ingredients

• Broccoli florets: Cut broccoli into small florets. If you’re out of fresh broccoli, add the appropriate amount of frozen broccoli instead.
• Yellow lentils: You don’t need to soak lentils before using them. But they will need a really good rinse in cold water. If you’re out of yellow lentils, you can use red lentils instead.
• Chickpeas: Cooked or canned both work well. If you are using canned chickpeas, make sure to drain and rinse them well.
• Tomato puree: Always choose tomato puree contained in a glass jar. Canned tomatoes have an especially high risk of leaching BPA into the tomatoes because of the acidity so a glass container is a much better option.
• Seasonings: This recipe calls for curry powder, coriander powder, garam masala powder, parsley, and salt but feel free to experiment with flavors and seasonings.
• Homemade cashew cream: Look for cashews with no oil or salt added. You can soak them in water for a couple of hours so that it’s easier to blend them until smooth.
• Date syrup: You can substitute it with maple syrup or sweetener of your choice.

How to make it

Cashew cream

• Soak cashews in water for about 1-2 hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml water and blend on high speed until smooth. Set aside.

Curry

• Rinse yellow lentils in a mesh strainer and drain thoroughly.
• In a large pot, heat 1 tablespoon of olive oil over medium heat.
• Sauté garlic until it’s fragrant, for about 20 to 30 seconds. (For an oil-free option: Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant.)
• Add curry, coriander,  and garam masala powder and 3-4 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly. 
• Add broccoli florets, chickpeas, lentils, tomato puree, cashew cream, and water, and stir well.
• Bring to a simmer over medium heat, add parsley, season with salt, then reduce heat to low or medium-low, and gently simmer for 25-30 minutes or until the lentils are tender. Stir occasionally.
• Check the seasonings and add more salt or spices if needed.
• If the curry is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

• Serve with rice, drizzle with lemon juice, sprinkle with sesame seeds, and garnish with parsley.
• For a grain-free option, serve with mashed potatoes.

Broccoli Chickpea & Lentil Curry

Nensi Beram

Broccoli Chickpea & Lentil Curry is a filling and nutritious one-pot recipe, perfect for a quick lunch or dinner. Dietary requirements: vegan (dairy-free), gluten-free, grain-free, and soy-free.

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Prep Time 20 mins

Cook Time 30 mins

Cuisine Gluten-free, Vegan

Servings 3

Calories 520 kcal

Ingredients

  

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Cashew cream

• 60 g cashews
• 200 ml water

Broccoli Chickpea & Lentil Curry

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 250 g broccoli florets
• 250 g cooked chickpeas
• 160 g yellow lentils
• 200 ml tomato puree
• 500-600 ml water
• cashew cream (see above)
• 2-3 tablespoons date syrup
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon coriander powder
• 1 tablespoon chopped parsley
• salt to taste

Instructions

 

Cashew cream

• Soak cashews in water for about 1-2 hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml water and blend on high speed until smooth. Set aside.

Broccoli Chickpea & Lentil Curry

• Rinse yellow lentils in a mesh strainer and drain thoroughly.
• In a large pot, heat 1 tablespoon of olive oil over medium heat.
• Sauté garlic until it’s fragrant, for about 20 to 30 seconds. (For an oil-free option: Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant.)
• Add curry, coriander,  and garam masala powder and 3-4 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
• Add broccoli florets, chickpeas, lentils, tomato puree, cashew cream, and water, and stir well.
• Bring to a simmer over medium heat, add parsley, season with salt, then reduce heat to low or medium-low, and gently simmer for 25-30 minutes or until the lentils are tender. Stir occasionally.
• Check the seasonings and add more salt or spices if needed.
• If the curry is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

• Serve with rice, drizzle with lemon juice, sprinkle with sesame seeds, and garnish with parsley.
• For a grain-free option, serve with mashed potatoes.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Broccoli Chickpea & Lentil Curry

Serving Size

 

3

Amount per Serving

Calories

520

% Daily Value*

Fat

 

16

g

25

%

Sodium

 

299

mg

13

%

Carbohydrates

 

73

g

24

%

Fiber

 

25

g

104

%

Sugar

 

17

g

19

%

Protein

 

25

g

50

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword broccoli curry with lentils, one-pot lentil broccoli curry