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Broccoli Chickpea & Lentil Curry

by Nensi Beram
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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

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.

Broccoli Chickpea & Lentil Curry

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
 
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Broccoli Chickpea & Lentil Curry

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.
Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Gluten-free, Vegan
Servings 3
Calories 520 kcal

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.

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

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