Chickpea and Broccoli Curry

This curry comes together in about 15 minutes and uses just a handful of pantry staples. Broccoli florets and chickpeas are simmered in coconut milk with red curry paste until everything is tender and coated in a rich, fragrant sauce. A cornstarch slurry at the end thickens the sauce to the perfect consistency for spooning over rice.

Plant-Based and Filling

Chickpeas and broccoli together create a meal that is high in fiber, plant protein, and complex carbohydrates. Each serving has 15g of protein and 43g of carbs, and the coconut milk adds healthy medium-chain triglycerides that your body can use as a quick energy source. This is a satisfying dinner for anyone, but it is especially useful for plant-based runners who need calorie-dense meals that are fast to prepare.

Customize the Heat

Red curry paste varies significantly between brands in terms of heat level. Start with two tablespoons and taste before adding more. If you want it milder, use yellow curry paste instead. For more heat, add a teaspoon of chili flakes or a sliced fresh chili. The coconut milk naturally tempers spice, so the curry will always be creamier and less fiery than it smells while cooking.

Serve this over steamed white rice for a simple, complete meal. It also works well with flatbread or naan for scooping up the sauce. Leftovers store in the fridge for three days and reheat well on the stovetop or in the microwave.