Lemongrass & Coconut Chickpea Curry
By Dominique WoolfShort on time? Dominique Woolf’s quick coconut chickpea curry pairs fragrant lemongrass and ginger paste with tender broccoli and creamy chickpeas for a comforting, vegan midweek meal in just 15 minutes.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 1 tsp neutral oil
- 4-6 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
- 20 ml coconut milk
- ½ tsp light soy sauce, plus extra to taste
- 250g jarred chickpeas, with a little of their liquid
- ½ red pepper, thinly sliced
- 100g Tenderstem broccoli, cut into bite-sized pieces
- cooked rice or flatbreads, to serve
- coriander leaves, to serve
- Woolf’s Kitchen Chilli Crunch or Sticky Chilli Oil, to drizzle
- lime wedges, to serve
Method
4 stepsStep 1
Heat the oil in a deep pan over a medium heat. Add the Woolf’s Kitchen Lemongrass & Ginger Spice Paste and cook for 30–60 secs, stirring, until fragrant.
Step 2
Pour in the coconut milk, 50 ml water and light soy sauce, then tip in the chickpeas along with a little of their liquid. Bring to a gentle simmer.
Step 3
Add the red pepper and Tenderstem broccoli, then simmer for 2–3 mins until just tender with a little bite. Taste and season with extra soy sauce or a pinch of salt, if needed.
Step 4
Divide between bowls and serve with rice or flatbreads, scattered with coriander leaves, a drizzle of Woolf’s Kitchen Chilli Crunch or Sticky Chilli Oil and lime wedges on the side.