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Plate of Curry Broccoli and Pasta

Curry Broccoli and Pasta

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian


Fragrant, delicious, and ultra-satisfying this Curry Broccoli and Pasta dish makes all your curry dreams comes true.  Tender pasta bathed in a beautifully seasoned curry sauce and bursting with delicious veggies.  Wholesome onions, carrots, garlic, ginger, broccoli, and chickpeas makes for an easy, nutrient-packed dinner that will have everyone in the family running to the table.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.




  • 1 cup finely diced yellow onion
  • 1 carrot, cut into matchsticks
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 Tablespoon tomato paste
  • 114.5 oz. can petite diced tomatoes
  • ½ cup vegetable broth *
  • 2 Tablespoons low sodium tamari *
  • 2 teaspoons organic maple syrup (optional)
  • 3 to 4 cups broccoli, cut into small florets
  • 115 oz. can chickpeas, drained and rinsed
  • ¾ cup lite unsweetened coconut milk *

Spices/Herbs Ingredients:

  • 1 Tablespoon+ 1 teaspoon curry powder *
  • ½ teaspoon cumin *
  • 1/8 teaspoon cayenne *
  • ¼ teaspoon sea salt (+/- to taste) *

Other Ingredients:

  • 8 to 10 oz. ziti pasta (or pasta of choice)

Optional Toppings

  • Freshly chopped cilantro


  1. Cook the pasta according to package directions until al dente, do not overcook, then drain and rinse well with cold water. Set aside.
  2. In the meantime, in a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the finely diced onions and carrot; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  3. Add the minced garlic and ginger, and sauté for 30 seconds, then add the tomato paste and Spices/Herbs Ingredients, sauté to release their fragrance, about 30 seconds to one minute. Then add the vegetable broth, petite diced tomatoes, tamari and maple syrup; heat to boiling, then lower to a simmer. Simmer for 3 minutes.  Add the lite coconut milk and chickpeas, cook for several minutes, then taste test the flavor.  Since every curry is slightly different, this is your opportunity to adjust the flavor.
  4. Add the broccoli florets, cook for 3 to 4 minutes or until the broccoli reaches the desired tenderness, then add the cooked pasta, stir to incorporate, heat just until the pasta is hot, then allow to sit for a few minutes undisturbed to allow the pasta to soak up some of the flavor.
  5. Serve with fresh chopped cilantro.


*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Lite Unsweetened Coconut Milk: You can also use unsweetened plain plant milk, but you will need to adjust the spices (not use as much) as the lite coconut milk is thicker and has more flavor than plain unsweetened plant milk.  We tried the recipe both ways and definitely preferred using lite coconut milk from the can over the plain plant milk.

*Curry Powder/Spice/Herb Ingredients:  Use your favorite curry powder. We used Penzeys The Now Curry.  It has great flavor, and we really enjoy it. Curry powders really vary in terms of taste and heat, so you may want to start at a lower amount and work your way up in spice.  Also, w added 1/8teaspoon of cayenne as we like some heat to our dishes.  The ½ teaspoon of cumin really grounded the spices and rounded out the flavor nicely.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes: 4 servings

*Storage:  Refrigerate and use within 5 days.