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Get your campfire ready for something new! This spicy curry will give you all the energy you need for outdoor camping fun and activities. It’s simmered with fresh broccoli, yellow bell pepper, and chickpeas, and swirled with creamy coconut milk. Serve with a side of rice and follow it up with some campfire treats!

Campfire Broccoli and Chickpea Curry [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients You Need for Campfire Broccoli and Chickpea Curry [Vegan]

  • 1 orange, red, or yellow bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 1 cup broccoli, cut into bite-size pieces
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 13.5-ounce can diced tomatoes
  • 1 13-5-ounce can chickpeas drained and rinsed
  • 1/2 cup coconut milk
  • 1-3 tablespoons curry powder, to taste
  • 1/2 tablespoon cumin or to taste
  • 1 teaspoon red pepper flakes or to taste
  • 1-2 teaspoons of salt and black pepper, to taste
  • 4 cups pre-cooked brown rice

How to Prepare Campfire Broccoli and Chickpea Curry [Vegan]

  1. Add a few tablespoons of water or 1 tablespoon of oil, to a hot skillet.
  2. Add all chopped vegetables, ginger, and garlic to the skillet, and sauté for 5-7 minutes, stirring often until the vegetables are colorful and the onion is translucent.
  3. Add curry powder, cumin, and red pepper flakes and cook for one minute more.
  4. Add diced tomatoes, salt, and pepper, and cook for 10-12 minutes, until the vegetables are tender and flavors have developed.
  5. Remove from direct heat and stir in coconut milk. Taste for salt and pepper and add more, if needed.
  6. Spoon the hot curry over the pre-cooked brown rice and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1877 | Total Carbs: 268 g | Total Fat: 17 g | Total Protein: 53 g | Total Sodium: 1511 g | Total Sugar: 42 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Alix Niblett

See My Recipes

My name is Alix. I share my love and zest for life with my friends and family by feeding them plant-based fare that will nourish the body and soul. One day, I hope to start my own food truck/restaurant business. I am excited to embark on this blogging adventure with my best friend to share with the world the beauty, simplicity, and joy that comes with a plant-based diet.

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