Name: Tomatoey Chickpea & Broccoli Curry
Total time: 25 min
Yield: Serves 2-3
Ingredients: salt and pepper; 5 garlic cloves (or 3 garlic cloves and a white onion if you don’t want too much garlic); 1 x 400 g tin chickpeas; 2 tsp each garam masala, ground cumin and fennel seeds; 1 tsp ground turmeric; 200 g tenderstem broccoli; 1 x 400 g tin chopped tomatoes; 1 x 160 g tin of coconut cream; 6 tbsp olive oil, plus extra for frying; ½ lime; 15 g fresh coriander; 1 tbsp mango chutney (I use Geeta’s), plus extra to serve; Raita, My Way (optional); 1 x 250 g pouch cooked basmati rice; 1 tsp dried chilli flakes (if you like spice); poppadoms (optional); 1 tbsp tomato paste; thumb-sized knob of ginger; pomegranate seeds

Preparation info

Serves
2-3

Difficulty
Easy
Ready in
25 min

Appears in

The 20-Minute Vegan

By Calum Harris

Published 2023

About

This curry is an essential of mine; one that I go to when I fancy a curry with a bit of depth to it. The roasted broccoli in this is dreamy, and if you fancy it, you can do other vegetables. A comforting, showstopper curry? Yes, ma’am.

Roasted veg in a curry is a great success.

Ingredients

200 g tenderstem broccoli
6 tbsp olive oil, plus extra for frying
2

Method

Preheat the oven to 200°C (fan 180°C/gas mark 6). First things first; the veg. Get the tenderstem broccoli roughly chopped up and pop it to one side. Grab a big old roasting tray and add the 6 tablespoons of olive oil, then chuck in all the spices

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