Curry de Brocoli, Pois Chiches et Champignons au Lait de Coco
Indulge in the comforting flavors of Curry de Brocoli, Pois Chiches et Champignons au Lait de Coco, a delightful dish that marries the creaminess of coconut milk with vibrant vegetables. This easy-to-make vegan curry is perfect for busy weeknights yet elegant enough to impress at special gatherings. Packed with nutritious ingredients like broccoli, chickpeas, and mushrooms, this dish not only satisfies your taste buds but also nourishes your body.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Vegan
Ingredients
Scale
- 1 head of broccoli, cut into small florets
- 200g cooked chickpeas
- 200g sliced mushrooms
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400ml coconut milk
- 1 tbsp vegetable oil
- 1 tsp curry powder
- ½ tsp turmeric
- Salt and pepper to taste
- 1 tsp lemon juice
- Fresh coriander for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Sauté the chopped onion until translucent.
- Add minced garlic and sauté for another minute.
- Stir in sliced mushrooms and cook until slightly browned.
- Add the broccoli florets and drained chickpeas; mix well.
- Season with curry powder, turmeric, salt, and pepper. Pour in coconut milk to coat all ingredients.
- Reduce heat to low, cover, and let simmer for 15–20 minutes until broccoli is tender yet crisp.
- Stir in lemon juice before serving hot over basmati rice or with naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg