North Indian RecipesLunchVegan

Vegan Chickpeas And Broccoli Curry Recipe

Name: Vegan Chickpeas And Broccoli Curry Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Cuisine: North Indian Recipes
Ingredients: 1 tablespoon sunflower oil; 1 inch cinnamon stick (dalchini); 2 cloves (laung); 1 cup kabuli chana (white chickpeas); 1 cup broccoli; 1 onion - chopped; 1 tomato - chopped; 1 teaspoon ginger garlic paste; 1 teaspoon cumin powder (jeera); 1 teaspoon red chilli powder; salt - as required; 1 cup water; coriander (dhania) leaves - handful

A vegan North Indian Recipes recipe with sunflower oil, inch cinnamon stick (dalchini), cloves (laung). Ready in 1h 5m, serves 2.

Curated byKavya Sharma🇮🇳

Calories

735kcal

Estimated Cost

₹325-475

Carbs94g

Protein40g

Fats22g

Servings Scaler

Instructions

21 steps

1
To begin making the Vegan Chickpeas And Broccoli Curry recipe, firstly soak chickpeas in water for about an hour
broccoli(1 cup)water(1 cup)
2
Pressure cook the chickpeas for about 3 whistles in a cooker
3
Take 1/4 cup of cooked chickpeas and ground them into a fine paste
ginger garlic paste(1 teaspoon)
4
In a small kadai/wok, add oil and heat over medium flame
5
Once the oil is hot, add cinnamon stick and cloves
inch cinnamon stick (dalchini)(1)cloves (laung)(2)
6
Add onions and cook until it becomes translucent
onion - chopped(1)
7
Add ginger garlic to the onion and cook until raw smell goes off
onion - chopped(1)ginger garlic paste(1 teaspoon)
8
Add chopped tomatoes and cook until it becomes mushy
onion - chopped(1)tomato - chopped(1)
9
Add chilli powder, cumin powder and salt
cumin powder (jeera)(1 teaspoon)red chilli powder(1 teaspoon)salt - as required
10
Stir them well
11
Add cooked chickpeas and mashed chickpeas to the pan
12
Add a cup of water and bring it to boil in high flame
water(1 cup)
13
Reduce the flame and cook until the gravy thickens
14
In a pot, bring water to boil
water(1 cup)
15
Add broccoli florets to the boiling water and let it be for two minutes
broccoli(1 cup)water(1 cup)
16
Drain the water and wash the florets with cold water
water(1 cup)
17
Drain the water completely and set aside
water(1 cup)
18
Add the blanched broccoli florets to the curry and stir them well
broccoli(1 cup)
19
Alternatively, you can fry the broccoli florets in oil and add the fried florets to the curry
broccoli(1 cup)
20
Cook for about two minutes, switch off the flame and garnish with coriander leaves
coriander (dhania) leaves - handful
21
Serve Vegan Chickpeas And Broccoli Curry wrapped inside the tortillas or enjoy with plain white steamed rice
broccoli(1 cup)

Rate this recipe

Khatti Meethi Palak Khichdi Recipe

⏱️ 30 min

Dal Shorba Recipe - Indian Style Lentil Soup

⏱️ 25 min

Rajma Saagwala (Dry Kidney Beans And Spinach Stir Fry) Recipe

⏱️ 35 min

Dhaba Style Egg Curry Recipe

⏱️ 90 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

North Indian RecipesLunchVegan

Vegan Chickpeas And Broccoli Curry Recipe

A vegan North Indian Recipes recipe with sunflower oil, inch cinnamon stick (dalchini), cloves (laung). Ready in 1h 5m, serves 2.

Curated byKavya Sharma🇮🇳

Cook Time1h 5m

Calories

735kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

94g(51%)

Protein

40g(22%)

Fats

22g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 13 COLLECTED

Directions

21 steps

1
To begin making the Vegan Chickpeas And Broccoli Curry recipe, firstly soak chickpeas in water for about an hour
broccoli(1 cup)water(1 cup)
2
Pressure cook the chickpeas for about 3 whistles in a cooker
3
Take 1/4 cup of cooked chickpeas and ground them into a fine paste
ginger garlic paste(1 teaspoon)
4
In a small kadai/wok, add oil and heat over medium flame
5
Once the oil is hot, add cinnamon stick and cloves
inch cinnamon stick (dalchini)(1)cloves (laung)(2)
6
Add onions and cook until it becomes translucent
onion - chopped(1)
7
Add ginger garlic to the onion and cook until raw smell goes off
onion - chopped(1)ginger garlic paste(1 teaspoon)
8
Add chopped tomatoes and cook until it becomes mushy
onion - chopped(1)tomato - chopped(1)
9
Add chilli powder, cumin powder and salt
cumin powder (jeera)(1 teaspoon)red chilli powder(1 teaspoon)salt - as required
10
Stir them well
11
Add cooked chickpeas and mashed chickpeas to the pan
12
Add a cup of water and bring it to boil in high flame
water(1 cup)
13
Reduce the flame and cook until the gravy thickens
14
In a pot, bring water to boil
water(1 cup)
15
Add broccoli florets to the boiling water and let it be for two minutes
broccoli(1 cup)water(1 cup)
16
Drain the water and wash the florets with cold water
water(1 cup)
17
Drain the water completely and set aside
water(1 cup)
18
Add the blanched broccoli florets to the curry and stir them well
broccoli(1 cup)
19
Alternatively, you can fry the broccoli florets in oil and add the fried florets to the curry
broccoli(1 cup)
20
Cook for about two minutes, switch off the flame and garnish with coriander leaves
coriander (dhania) leaves - handful
21
Serve Vegan Chickpeas And Broccoli Curry wrapped inside the tortillas or enjoy with plain white steamed rice
broccoli(1 cup)