Curried Broccoli Toasties Recipes

SPICY CURRIED BROCCOLI WITH TOASTED COCONUT

Steps:

• Trim broccoli into evenly sized florets.
• Peel ginger and mince.
• Halve onion and thinly slice.
• Measure all spices, coconut flakes and oil.
• Heat a large skillet over medium heat. Once hot add coconut flakes. Cook, stirring constantly, for 3 to 4 minutes, until edges begin to brown and coconut is fragrant. Remove from pan and set aside.
• Place skillet back on burner and add cooking oil. Once hot, add minced ginger, sliced onion, cumin seeds, curry powder and salt. Cook, stirring constantly for 1 to 2 minutes.
• Add broccoli florets and 2 tablespoons of water to pan. Stir to coat, cover, raise heat to medium high and cook 3 to 4 minutes until broccoli is tender.
• Remove from heat, transfer to a serving dish and top with toasted coconut flakes. Serve hot and Enjoy!

VEGAN CURRIED BROCCOLI CHICKPEA SALAD

Steps:

• In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
• Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.
• Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.