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Vegan chickpea and broccoli stir-fry with brown rice

For a speedy vegan meal that's ready in a flash, try our vegan chickpea and broccoli stir-fry with brown rice and low-fat coconut milk.

Serves 4

Prep Time 10 min

Cooking Time 10 min


  • 1tbsp sunflower oil
  • 1 x 400g can no added salt chickpeas, drained
  • 1 large red onion, thinly sliced
  • 2tbsp gluten-free curry paste (check that it’s vegan friendly)
  • 250g green beans, trimmed
  • 350g tenderstem broccoli, cut into 4cm lengths
  • 1 large red pepper, deseeded and thinly sliced
  • ½ can reduced-fat coconut milk
  • 1tbsp lime juice
  • 2 x 250g pack ready to heat brown rice, heated, to serve
  • Fresh coriander leaves, to garnish


  1. Put 2tsp oil in a large wok set over a high heat. Add the chickpeas and stir-fry for 2 min or until golden. Transfer to a bowl.
  2. Return the wok to a medium-high heat and add the remaining oil. Stir-fry the onion for 2 min, then add the curry paste and cook for 1–2 min. Add the beans, broccoli and pepper and stir-fry for 2 min. Add the coconut milk and cook for 3 min or until the veg are tender and the sauce has thickened. Stir through the lime juice.
  3. Serve the stir-fry with the rice, garnished with coriander.

Nutrition per serving

Read more on how we calculate nutrition.
433 15g 16g 4.5g 10g 6.8g 1g 187mg 50g 4.4mg

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