Chickpea & Broccoli curry is a highly popular dish for some reason. A couple of years ago, it was all the rage on food blogs. I somehow missed writing about this recipe then, but the good news is that over a period of time, I have whittled it down to a super short version of Chickpea Broccoli Curry.
If you are grumbling about why there hasn’t been a recipe post in a long time, I hear ya. I am grumbling too, believe me.
It has been crazy busy around here as I put the finishing touches to my book Rice Bowl. I have edited, and reedited and re-re-edited, trying hard to get all the kinks out. Having worked at producing software for several years, I know that ‘production defects’ are a fact of life. So long as your product doesn’t fall on its face, there is always the next version. Fingers crossed!
Getting back to food, just because I haven’t cooked a lot lately doesn’t mean I don’t crave good food. Busy times demand good food, and this is the time when we want something that is ready in minutes, but at the same time, we want it to tickle our taste buds.
This easy chickpea broccoli stir fry recipe has become my favorite fallback. It uses one of my favorite spices – curry powder. Contrary to popular culture, ‘curry’ is not one dish, nor is it just one spice. The curry concept became popular because of the British, and mention of it can be found in old books. In Agatha Christie’s What Mrs. McGillicuddy Saw for example, we read about an old man asking his cook to make chicken curry. And until recently, I had not heard of curry in an American book. But in a recent book I read set in the Civil War Era, that is the 1860s, they talk about how Sunday dinner is always chicken curry. Now this is supposedly a tradition brought by the big lady of the house who comes from Charleston (SC). Well, Rhett Butler came from Charleston but Margaret Mitchell never mentioned the curry word as far as I remember.
So if anyone from Charleston’s reading this, please do share if chicken curry or curried chicken or curry in general is a thing in Charleston, South Carolina. When I went to Charleston, I wasn’t looking for curry :).
So anyhow, although curry powder is produced in India, a large part of it is exported. Regular people in India buy whole spices and make different blends, or they buy different spice mixes. Curry powder is just one such spice mix.
While it is my fondest wish to showcase the different Indian spices through my recipes, today’s post belongs to curry powder.
If you live in India, you have a very good idea what ‘curry powder’ tastes like. Most people know it as the super popular Masala flavor of Maggi. Not exactly the same, but it is the general flavor profile.
In the US (and the UK too), there are several different brands of curry powder available. From the most widely available McCormick that you’d get in Walmart, to organic brands, every curry powder tastes slightly different. I suggest you buy a small quantity and sample several different blends until you narrow down the one you like best.
My personal pick is Ship Brand that comes in the green colored tin. My Quick Korma Curry for Dummies was also made using this same curry powder.
I had taken these photos a while ago and then forgot about them. I was really happy to come across them while doing some disk cleanup.
So the recipe – Chickpea Broccoli Curry – or shortcut curry. Or super fast curry. Call it whatever you want because it will be ready in less time than you can cook rice, or take a shower.
I am stating the option of using heavy cream or coconut cream for a vegan version. Cashew cream or thick cashew paste would also work well here, but it does not fall under ‘shortcut’ for me.
Chickpea Broccoli Curry Recipe
As simple as this Chickpea Broccoli Curry is, it is versatile because you can just amp up the cayenne pepper for a slightly hot version. Garnish with chopped coriander or cilantro and squeeze some lemon over it, or don’t. Warm pita bread or Naan will go very well with this curry, and so will steamed rice.
- 1 cup boiled or canned chickpeas
- 1 cup broccoli florets
- 1 cup crushed tomato or puree
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp curry powder
- 2 Tbsp heavy cream or coconut cream
- Salt to taste
- Wash canned chickpeas until the liquid runs clear. Drain them and set aside.
- Add tomato puree or crushed tomatoes – whatever form of tomatoes you are using, to a stock pot.
- Add the onion and garlic powder, cayenne and black pepper and curry powder.
- Bring to a boil and simmer for five minutes. Add half a cup of water to get the consistency you like.
- Now add chickpeas and simmer for 5 minutes.
- Add the broccoli.
- Simmer until broccoli begins to soften and change color.
- Add the cream and mix in well.
- Switch off heat.
- Serve hot with bread of choice or steamed rice, bulgur or quinoa.
- This recipe will serve two people, and you can easily double it for four.
Chickpea & Broccoli curry – the shortcut version – is ready to enjoy. It is spicy enough to warm you, and creamy enough to comfort you.
Have you taken this sneak peek into my new book Rice Bowl yet?