Coconut chickpea curry with broccoli and turmeric basmati rice Coconut chickpea curry with broccoli and turmeric basmati rice

Comfort and nutrition can go hand in hand – this coconut chickpea curry with broccoli and turmeric basmati rice is a top example.


Serves 4


1 hr 10 mins



  • 4 tbs extra-virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbs fresh ginger, minced
  • 2 ripe tomatoes, diced
  • 1 red capsicum, diced
  • 200ml vegetable stock
  • 600g canned cooked chickpeas, drained and rinsed
  • 1 broccoli, cut in small florets
  • 2 tsp garam masala
  • 2 tsp sweet paprika
  • 300ml canned coconut milk
  • Juice of 1 small lime
  • 1¼ cups (240g) basmati rice
  • 1 tsp turmeric powder
  • Fresh coriander, chopped, to serve
  • Fresh chives, chopped, to serve


Heat half the olive oil in a large saucepan over medium-high heat. Add in the onion, minced garlic and ginger and stir until fragrant, about 5 minutes.
Add the tomatoes, capsicum and stock to the saucepan and cook, stirring, until the vegetables are tender, about 10 minutes.
Add in the chickpeas, broccoli, garam masala and paprika and stir to combine. Add in the coconut milk and bring to a boil, then reduce the heat to medium-low and simmer for a further 10 minutes.
Remove the curry from the heat. Squeeze lime juice on top and season to taste with sea salt and black pepper. Stir to combine.
For the rice, heat the turmeric and remaining olive oil in a medium saucepan over medium heat. Cook for a few minutes, then stir through the rice until the grains are lightly coated. Add 2½ cups of water and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes.
Serve in a deep dish with turmeric basmati rice, garnished with fresh coriander and chives.

Originally published in The Costco Connection, Jul/Aug 2023. Pick up the latest copy at your local warehouse or read it online.