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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
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
- 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
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
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.
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Broccoli Chickpea & Lentil Curry
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.
Ingredients
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.