Meatless Friday: Vegan Broccoli Chickpea Curry

Elizabeth Varga's recipe for gluten-free curry is quick and easy to prepare, perfect for busy weekdays. Download our printable recipe card.

I used to be scared of curry. I thought it was super complicated and difficult to make. So I never made it.

There are definitely varying degrees of difficulty with curries, as there are with many foods. But, not all of them are hard. In fact, this curry is particularly easy.

It only has a few ingredients and minimal spices. And the preparation and cook time are both very quick. This curry is definitely something you can make on a busy weeknight for dinner. This recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in protein and fiber.

Vegan Broccoli Chickpea Curry

Ingredients

• 1 ½ Cups Vegetable Stock divided
• 1 Large Yellow Onion chopped
• 4 Cloves Minced Garlic
• 2 Teaspoons Minced Ginger or ½ teaspoon Dried Ginger
• 2 Teaspoons Turmeric
• 1 ½ Teaspoons Ground Cumin
• 1 Teaspoon Ground Coriander
• 1 13.5 Ounce Can Unsweetened Coconut Milk
• 1 Pound Broccoli Florets
• 1 15 Ounce Can Chickpeas
• Salt & Pepper to taste
• Lime Wedges and Fresh Cilantro to serve

Directions

• Using a few tablespoons of vegetable broth, sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
• Add the garlic and ginger. Cook for 30 seconds.
• Add the turmeric, cumin, and coriander. Cook another 30 seconds.
• Add the coconut milk, remaining vegetable stock, chickpeas, and broccoli. Bring to a simmer and cook for 5-10 minutes, until the broccoli is soft but not mushy and all ingredients are warmed through.
• Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

For ingredient notes and substitutions and nutrition information for this recipe, please visit AtElizabethsTable.com.

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Copyright 2025 Elizabeth Varga
Images: copyright 2025 Elizabeth Varga, all rights reserved.