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Simple Flavorful Veggie Curry

Featured in Meatless meals that satisfy.

This vegetarian curry is a delightful mix of healthy and tasty. Soft veggies, protein-rich chickpeas, and creamy coconut milk make it flavorful and nutritious. It’s quick to cook and perfect for both vegetarians and plant-based food fans.
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alicia in the kitchen
Updated on Mon, 24 Feb 2025 17:24:12 GMT
Broccoli, Chickpea & Mushroom Curry with Coconut Milk Pin it
Broccoli, Chickpea & Mushroom Curry with Coconut Milk | Tasteofsavor.com

A coconut vegetable curry instantly transports you to the aromatic world of Southeast Asian cuisine. This dish combines crisp broccoli, tender mushrooms, and hearty chickpeas in a rich coconut milk sauce, creating a perfect harmony of textures and flavors. Over the years, this vegetarian curry has become a beloved family recipe, winning over even dedicated meat-eaters with its complex taste profile.

The key to this curry's success lies in properly sautéing each ingredient to develop its unique flavors. When served at recent dinner parties, guests have been amazed by the depth of flavor achieved without any meat.

Essential Ingredients Guide

  • Broccoli - Select organic when possible, with firm, dark green florets. Include peeled stems cut into batons for added texture
  • Button Mushrooms - Choose firm, white caps without blemishes. Clean with a soft brush or barely damp paper towel
  • Coconut Milk - Use premium brands with at least 60% coconut content. Shake well before opening
  • Chickpeas - Canned varieties work well - rinse thoroughly and drain before use

Step-by-Step Instructions

1. Vegetable Prep
- Wash broccoli and cut into florets
- Peel and slice stems into batons
- Clean and slice mushrooms
- Dice onion and garlic
- Grate fresh ginger
2. Aromatic Base
- Heat pan over medium heat
- Sauté onions until translucent
- Add garlic and ginger
- Toast curry paste
3. Main Cooking
- Brown mushrooms
- Add broccoli
- Pour in coconut milk
- Simmer covered 10-12 minutes
4. Final Steps
- Add chickpeas
- Simmer 5 minutes more
- Season with soy sauce
- Garnish with cilantro
Easy Vegetable Curry Pin it
Easy Vegetable Curry | Tasteofsavor.com

Serving Suggestions

Serve this curry with:
- Fragrant basmati rice
- Protein-rich quinoa
- Warm naan bread
- Rice noodles

Storage Instructions

  • Keeps for 3 days in airtight container
  • Freezer-friendly for up to 2 months
  • Reheat gently on stovetop
  • Add liquid if needed when reheating

This curry represents modern cooking at its finest - honoring traditional flavors while adapting to contemporary tastes. It transforms simple ingredients into an extraordinary meal that brings people together.

Frequently Asked Questions

→ How can I make the curry less spicy?
Cut back on the curry paste or use a mild one. Adding extra coconut milk also tones down the heat.
→ Can this curry be frozen?
Absolutely! It freezes nicely for up to 3 months. Just defrost it in the fridge overnight when ready to eat.
→ What sides work best with this curry?
Basmati rice is a top pick, but quinoa, rice noodles, or naan bread are great too.
→ How can I boost the protein content?
Toss in some firm tofu, lentils, or increase the amount of chickpeas for extra plant-based protein.
→ How can I switch up the recipe?
Change the veggies to whatever you like – think squash, carrots, or spinach. Experiment with spices like cumin or cardamom for a deeper flavor.

Tasty Healthy Vegetarian Curry

A creamy vegetarian curry with chickpeas and veggies, flavored with coconut milk.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Easy

Cuisine: Vegetarian Fusion

Yield: 4 Servings (4 servings of curry)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables

01 Mushrooms – 200 g
02 Chickpeas – 200 g
03 Broccoli – 1 head
04 Garlic – 2 cloves
05 Onion – 1 piece

→ Seasoning and Liquids

06 Grated ginger – 1 tsp
07 Canned coconut milk – 400 ml
08 Coconut oil – 1 tbsp
09 Curry paste – 1 tbsp
10 Salt – to taste
11 Black pepper – to taste
12 Fresh cilantro – to garnish

→ Side Dish

13 Basmati rice – as needed per serving

Instructions

Step 01

Chop the broccoli into small florets. Thinly slice the garlic and onion. Cut the mushrooms into slices.

Step 02

Heat coconut oil in a skillet, then sauté the onion and garlic until fragrant.

Step 03

Add the curry paste and grated ginger. Stir it well to bring out the flavors.

Step 04

Toss in the mushrooms and the broccoli. Stir-fry them for a few minutes.

Step 05

Pour in the coconut milk and let it simmer until all veggies are fully cooked.

Step 06

Add salt and pepper to your taste, then sprinkle chopped fresh cilantro on top.

Step 07

Dish it out hot alongside basmati rice.

Notes

  1. A plant-based dish packed with protein
  2. Keeps fresh in the fridge for up to three days
  3. Can be reheated in a microwave
  4. Can also be cooked in a pressure cooker

Tools You'll Need

  • Skillet or pot
  • Kitchen knife
  • Cutting board
  • Wooden spoon
  • Grater

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains coconut products
  • May have trace amounts of gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 22.4 g
  • Total Carbohydrate: 25.6 g
  • Protein: 12.3 g