Curry de Brocoli, Pois Chiches et Champignons au Lait de Coco Recipe

Introduction

This flavorful broccoli, chickpea, and mushroom curry brings a delicious blend of spices and creamy coconut milk to your dinner table. Ready in just 30 minutes, it’s a wholesome vegetarian dish that’s both comforting and nutritious.

Ingredients

• 1 head of broccoli, cut into small florets
• 200g cooked chickpeas (canned or homemade)
• 200g sliced button mushrooms
• 1 finely chopped onion
• 2 minced garlic cloves
• 400ml coconut milk
• 1 tbsp vegetable oil
• 1 tsp curry powder
• ½ tsp turmeric
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh coriander for garnish

Instructions

1. Step 1: Heat vegetable oil in a large pan over medium heat.
2. Step 2: Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.
3. Step 3: Stir in sliced mushrooms and cook until they turn lightly browned.
4. Step 4: Add broccoli florets and chickpeas to the pan; mix well to combine.
5. Step 5: Season with curry powder, turmeric, salt, and pepper; stir to evenly distribute the spices.
6. Step 6: Pour in the coconut milk, reduce heat to low, cover the pan, and simmer for 15–20 minutes until the broccoli is tender but still crisp.
7. Step 7: Finish by stirring in the lemon juice, garnish with fresh coriander, and serve hot.

Tips & Variations

• For extra heat, add a chopped chili or a pinch of cayenne pepper along with the spices.
• You can substitute chickpeas with cooked lentils or kidney beans for a different texture.
• Serve with steamed rice or warm naan bread to complete the meal.
• If you prefer a thicker curry, simmer uncovered for the last 5 minutes to reduce the sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. The curry may thicken when cold; add a splash of water or coconut milk when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just add it during the simmering step and adjust cooking time slightly if needed to reach your desired tenderness.

Is this curry vegan?

Yes, this dish is naturally vegan since it uses plant-based ingredients like coconut milk and vegetable oil, with no animal products involved.

Curry de Brocoli, Pois Chiches et Champignons au Lait de Coco Recipe

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★★★★★

4.9 from 130 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant, creamy coconut curry featuring tender broccoli florets, hearty chickpeas, and earthy mushrooms simmered with aromatic spices. This quick and simple dish delivers a comforting, flavorful meal perfect for a healthy weeknight dinner or lunch.

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Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 1 head of broccoli, cut into small florets
• 200g cooked chickpeas (canned or homemade)
• 200g sliced button mushrooms
• 1 finely chopped onion
• 2 minced garlic cloves

Spices and Seasonings

• 1 tsp curry powder
• ½ tsp turmeric
• Salt and pepper to taste
• Juice of 1 lemon

Others

• 400ml coconut milk
• 1 tbsp vegetable oil
• Fresh coriander for garnish

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Instructions

1. Heat the oil: Heat vegetable oil in a large pan over medium heat to prepare for sautéing.
2. Sauté onion and garlic: Add the finely chopped onion and cook until translucent, then add the minced garlic and sauté for an additional minute until fragrant.
3. Cook mushrooms: Stir in the sliced mushrooms and cook until they are lightly browned, enhancing their flavor and texture.
4. Add broccoli and chickpeas: Mix in the broccoli florets and cooked chickpeas, combining all the main ingredients evenly in the pan.
5. Season the curry: Sprinkle curry powder, turmeric, salt, and pepper over the vegetables, stirring well to distribute the spices throughout the mixture.
6. Simmer with coconut milk: Pour in the coconut milk, reduce the heat to low, cover, and let the curry simmer gently for 15–20 minutes until the broccoli is tender but still slightly crisp.
7. Finish and serve: Remove from heat, stir in the lemon juice for brightness, garnish with fresh coriander leaves, and serve the curry hot.

Notes

• Using canned chickpeas saves time, but rinsing them reduces excess sodium.
• Adjust the curry powder amount to taste for spiciness.
• For a thicker curry, simmer uncovered for a few extra minutes to reduce the liquid.
• Serve with steamed rice or flatbread for a complete meal.
• Fresh coriander can be substituted with parsley if unavailable.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: broccoli curry, chickpea curry, mushroom curry, coconut milk curry, vegan curry, quick curry recipe