Broccoli and Chickpea Curry
This Indian recipe features chickpeas & broccoli in a rich coconut sauce spiced up with a complex flavor bomb of a spice mix.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1 0.5 Whole
Broccoli (Organic)
7 3.5 oz
Roma Tomato
10 5 oz
Spinach (Organic)
4 2 oz
Ginger Root
1 0.5 oz
Lemon
1 0.5 Whole
Cilantro (Organic)
1 0.5 oz
Protein & more
Basmati rice
1 0.5 cup
Coconut Milk
1 0.5 Can
Chickpea
1 0.5 Can
Almond slices
2 1 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Poppy Seeds
1 0.5 tablespoon
Turmeric, ground
1 0.5 teaspoon
Garam masala
1 0.5 teaspoon
Cumin powder
1/2 0.25 teaspoon
Ground fennel
1/4 0.125 teaspoon
Cardamom powder
1/4 0.125 teaspoon
Red pepper flakes
1/4 0.125 teaspoon
Cloves
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
Coriander powder
2 1 teaspoon
Prep ahead (optional)
a. Finely dice yellow onion. b. Chop broccoli into bite sized florets. c. Roughly chop tomatoes, preserve juices. d. Chop spinach bite sized. e. Mince ginger root and garlic. f. Juice lemon. g. Rough chop cilantro.
Instructions
1
Cook the rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person plan) and ½ tsp salt. Cover and bring to a boil.
b. Add basmati rice; stir immediately. Reduce heat to medium, cover, and cook until tender, about 15 minutes.
2
Meanwhile cook the curry:
a. In a medium pan, heat 2 tbsp olive oil. Add garlic (mince) and yellow onion (finely dice). Saute for 2-3 minutes or until onions are soft.
b. Add ½ tsp salt, korma spice mix and ginger root (mince). Saute for 2 more minutes.
c. Add the tomatoes (rough chop) along with juices and the coconut milk. Cover and cook on low heat for 15 minutes.
d. Add the broccoli (chop bite sized florets) and cook for another 4 minutes.
e. Add the chickpeas (drain), spinach (chop bite sized or leave whole) and the lemon juice. Cook for 3 more minutes or until spinach is wilted.
3
Serve:
a. Heat a small saute pan over medium heat. Add the sliced almonds. Toast for 1-2 minutes. Watch closely.
b. Divide rice into plates. Top with curry.
c. Garnish with cilantro (rough chop) and toasted almonds.
Chef's notes
If rice is not your preference, this curry tastes equally good with Indian flatbreads like naan.
This recipe has been adapted from Tasty
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA