Yellow Curry With Chickpeas and Broccoli
Forget the complicated spreadsheets and the “refined” dining rooms. This is gritty, honest food. It’s the kind of meal that fills the house with a scent that grounds you the moment you walk through the door.
When I start hitting the pan with ginger and garlic, Christy and Zippy aren’t far away. It’s the sound of the day slowing down. It’s the peace of a home-cooked meal that doesn’t need to be perfect to be right.
THE GEAR
- 1 large red onion, chopped
- 3 cloves garlic, minced
- 1/4 inch fresh ginger, peeled and minced
- 2 tbsp broth or oil
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 small bag frozen broccoli
- 1 tsp yellow curry powder (be generous)
- 1/4 tsp cumin
- 1/8 tsp turmeric powder
- 2 lemons, juiced
- Pinch of black pepper
- 1/2 tsp salt
THE CREAM MIXTURE
- 2 cups unsweetened nondairy milk
- 2/3 cup raw cashews
THE EXECUTION
BUILD THE BASE
Heat your broth or oil over medium-high. Add the onion, garlic, and ginger. Don’t rush. Let them sweat until they’re translucent and the kitchen smells like a destination.
ADD THE WEIGHT
Toss in the chickpeas, broccoli, and tomatoes. Follow with the curry powder, cumin, and turmeric. Stir it well. This isn’t baking; if your gut tells you it needs more spice, listen to it. Cook until heated through.
FINISH THE TEXTURE
Blend your milk and cashews until smooth. Pour that cream mixture into the pan. Lower the heat and let it simmer for about 10 minutes. Let the flavors get to know each other.
SERVE
Ladle it over rice. Simple. Effective. No fluff.