Ingredients
Scale
- 1 tablespoon Coconut Oil or Vegetable Oil: This is the base for sautéing our aromatics, helping to build the first layer of flavor.
- 1 large Yellow Onion, diced: Provides a sweet and savory foundation for the curry.
- 3 cloves Garlic, minced: Adds a pungent, aromatic depth that is essential to any good curry.
- 1 tablespoon Fresh Ginger, grated: Brings a warm, zesty spice that brightens the entire dish.
- 2 tablespoons Mild Curry Powder: The heart of our curry’s flavor. Use your favorite brand; a Madras or all-purpose blend works wonderfully.
- 1 teaspoon Turmeric Powder: Lends a beautiful golden color and an earthy, slightly bitter note that balances the other spices.
- 1/2 teaspoon Ground Cumin: Adds a warm, nutty, and slightly peppery flavor.
- 1/4 teaspoon Red Pepper Flakes (optional): For those who enjoy a gentle kick of heat. Adjust to your personal preference.
- 1 (13.5 oz / 400ml) can Full-Fat Coconut Milk: This is the secret to a luxuriously creamy and rich sauce. Do not substitute with light coconut milk for the best results.
- 1 cup Vegetable Broth or Water: Helps to thin the sauce to the perfect consistency and adds an extra layer of savory flavor.
- 1 medium head of Broccoli, cut into bite-sized florets: A powerhouse of nutrients that becomes perfectly tender-crisp in the curry.
- 1 medium head of Cauliflower, cut into bite-sized florets: Its mild, nutty flavor is a perfect canvas for the curry sauce, and it adds a wonderful texture.
- 1 (15 oz / 425g) can Chickpeas, rinsed and drained: An excellent source of plant-based protein and fiber, making the curry a complete and satisfying meal.
- 1 tablespoon Soy Sauce or Tamari: Adds a savory, umami depth that enhances all the other flavors.
- 1 tablespoon Lime Juice, freshly squeezed: A critical finishing touch that cuts through the richness and brightens the entire dish.
- Salt and Black Pepper to taste: To season and bring all the flavors into perfect harmony.
- Fresh Cilantro, chopped (for garnish): Adds a fresh, herbaceous finish.
- Toasted Cashews, chopped (for garnish): Provides a delightful crunch and nutty flavor.
Instructions
- Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the coconut oil and let it melt. Once shimmering, add the diced yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and continue to cook for another minute until fragrant. Be careful not to let the garlic burn.
- Bloom the Spices: Add the curry powder, turmeric powder, ground cumin, and optional red pepper flakes directly to the pot with the onions. Stir constantly for about 60 seconds. This step, known as “blooming,” toasts the spices, releasing their essential oils and creating a much deeper and more complex flavor base for your curry. The mixture will become incredibly aromatic.
- Create the Sauce Base: Pour in the full-fat coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot with your spoon—this is where a lot of flavor lives! Whisk everything together until the sauce is smooth and uniform in color.
- Simmer and Thicken: Bring the sauce to a gentle simmer. Add the soy sauce (or tamari), a pinch of salt, and a few cracks of black pepper. Reduce the heat to low, cover the pot, and let it simmer for 5-10 minutes. This allows the flavors to meld together and the sauce to thicken slightly.
- Cook the Vegetables: Add the broccoli and cauliflower florets to the simmering sauce. Stir gently to ensure they are all coated. Place the lid back on the pot and cook for 10-15 minutes, or until the vegetables are tender-crisp. You want them to be cooked through but still have a slight bite; avoid cooking them until they are mushy.
- Add Final Components: Once the vegetables have reached your desired tenderness, stir in the rinsed and drained chickpeas. Let them cook for another 2-3 minutes, just long enough to heat through.
- Finish and Adjust: Turn off the heat. Stir in the freshly squeezed lime juice. This final hit of acidity is crucial—it will brighten all the flavors and cut through the richness of the coconut milk. Taste the curry one last time and adjust the seasoning as needed. You may want to add more salt for flavor, more lime juice for brightness, or more red pepper flakes for heat.
- Garnish and Serve: Ladle the hot curry into bowls. Garnish generously with fresh, chopped cilantro and toasted cashews for a wonderful textural contrast. Serve immediately and enjoy.
Nutrition
- Serving Size: one normal portion
- Calories: 450