Chickpea broccoli curry stew with noodles

This post is also available in german/deutsch.A big load of chickpea broccoli curry! The lookup for this curry stew with delicious rice noodles is definitely preprogrammed. Creamy coconut milk, delicious curry powder and lemon. Do you  love spicy food? Add some chili. 

More curry recipes:

• Coconut cauliflower curry | 30 minutes recipe
• Brussels Sprouts Pumpkin Curry | easy and delicious
• Aloo Gobi – Spicy Cauliflower Curry
• Chana Masala. A spicy Chickpea-Curry
• Spicy Quinoa Jackfruit Curry

CHICKPEAS BROCCOLI CURRY STEW

1 can of chickpeas, rinsed and drained
1 small broccoli, cut into florets
1 carrot, sliced ​​into thin strips
200 g glass noodles
2 cloves of garlic, minced
3 shallots, diced
1 piece of ginger, minced
1 tsp red curry paste
2 tbsp tomato paste
1 tbsp very good curry powder
3 tbsp of olive oil
1 tbsp maple syrup
1 can of full fat coconut milk
also
coriander
lemon juice

Cook the pasta according to the package instructions and set aside.
Heat the oil in a saucepan and fry the chickpeas with the spices in them for 5 minutes. Add the onions and garlic and fry for 2-3 minutes. Add the curry paste and tomato paste and fry for 1-2 minutes.
Add 200 ml of water and coconut milk to the saucepan. Bring to a boil and simmer for 5 minutes. Add the broccoli and carrots. Let it cook until the broccoli is ready.
Season with salt, lemon juice and zest. Divide the curry among two bowls add noodles and serve with coriander or thai basil.

If you try this chickpea broccoli curry or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Chickpea broccoli curry

This chickpea broccoli curry is our everybody darlings curry stew. Extra saucy and so delicious. With fresh herbs and spices. And vegan.

Course Curry, stew

Cuisine asian

Keyword broccoli, chickpea

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Klaraslife

Ingredients

• 1 can of chickpeas rinsed and drained
• 1 small broccoli cut into florets
• 1 carrot sliced ​​into thin strips
• 200 g glass noodles
• 2 cloves of garlic minced
• 3 shallots diced
• 1 piece of ginger minced
• 1 tsp red curry paste
• 2 tbsp tomato paste
• 1 tbsp very good curry powder
• 3 tbsp of olive oil
• 1 tbsp maple syrup
• 1 can of full fat coconut milk

also

• coriander
• lemon juice & zest

Instructions

• Cook the pasta according to the package instructions and set aside.
• Heat the oil in a saucepan and fry the chickpeas with the spices in them for 5 minutes.
• Add the onions and garlic and fry for 2-3 minutes. Add the curry paste and tomato paste and fry for 1-2 minutes.
• Add 200 ml of water and coconut milk to the saucepan. Bring to a boil and simmer for 5 minutes.
• Add the broccoli and carrots. Let it cook until the broccoli is ready.
• Season with salt, lemon juice and zest. Divide the curry among two bowls add noodles and serve with coriander or thai basil.

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