Fresh Broccoli Curry Recipes

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BROCCOLI CURRY



Broccoli Curry image

How to Make Delicious Broccoli Curry? Broccoli curry is one of my favorite vegan curries as it is delicious, nutritious, and works great in the main course or side dish. If you love broccoli, then this broccoli curry recipe will be one of your favorite dishes. Broccoli curry is an excellent example of how tasty vegetarian foods can be. Even if someone dislikes broccoli, they will surely love to have it. This curry is incredibly appetizing that only takes 30 minutes to prepare fully. I tasted this broccoli curry dish many times and decided to add it to my cookbook...

Provided by Michelle Blackwood, RN

Categories     Entrée

Number Of Ingredients 10

1 pound broccoli
2 tablespoons coconut oil
1 small onion chopped
3 cloves garlic minced
1 teaspoon ginger minced
2 tablespoons curry powder
1/2 teaspoon cumin powder
1 (14-ounce) can coconut milk
3/4 teaspoon salt
1/4 teaspoon Cayenne pepper

Steps:

  • At first, wash the broccoli, cut it into florets, and set it aside.
  • Heat the oil in a nonstick pot or saucepan over medium-high temperature. Add chopped onions, minced garlic, and grated ginger and stir it for 3 minutes to soften the mixture.
  • Add some curry powder, cumin and cook it until you get fragrant. It will take continuous stirring for about 1 minute.
  • Stir in broccoli and mix it with spices. Add coconut milk to make it to a simmer.
  • Cover the saucepan and cook it until the broccoli florets are tender and juicy. It will take at least 8 minutes to cook perfectly.
  • Serve immediately over rice, or quinoa

Nutrition Facts : Calories 233, Carbohydrate 11.8, Fat 20, Protein 4.2

BROCCOLI CURRY - MY FAVOURITE VEGETARIAN MEAL



Broccoli Curry - My Favourite Vegetarian Meal image

Provided by Dan Toombs

Time 30m

Number Of Ingredients 14

3 tablespoons ghee or vegetable oil
70 grams grated coconut
3 tablespoons roasted sesame seeds
1 inch ginger - finely grated
3 cloves garlic, smashed and finely chopped
70 grams roasted peanuts
1 teaspoon red chilli powder
1 teaspoon turmeric
1 finely chopped onion
3 tomatoes roughly chopped
2 green chilli pepper finely chopped
400ml coconut milk
500grams (1 pound) broccoli
Salt and pepper

Steps:

  • Heat some water and steam the broccoli florets until just cooked. You should just be able to stick a fork into the side of the florets but there should be some resistance. Set aside.
  • Now heat a large frying pan or wok over medium heat and add half the ghee or oil. Throw in the ginger, coconut, sesame seeds, peanuts, chilli powder and turmeric and cook for about three minutes stirring the ingredients about the pan with a spatula.
  • Add the rest of the ghee if needed and throw in the onions, tomatoes and chopped chilli peppers.
  • Cook until the onion is transparent and just beginning to turn a light brown.
  • Add the garlic and cook for a further minute.
  • Throw in the broccoli florets with the coconut milk and heat through. You want the broccoli to be tender but not mushy.
  • Add salt and pepper to taste and serve immediately.
  • As you can see, this broccoli curry can be made in minutes. Teamed with a little saffron rice or chewy home made naan bread it is the perfect mid week family meal or side or main dish for an exotic dinner party.
  • I would really like to know how you get on with this recipe. The important thing is that you try it as it really is amazing. Be sure to stop back and leave a comment.

VIBRANT-GREEN BROCCOLI CURRY



Vibrant-Green Broccoli Curry image

This plant-based powerbowl is an excellent source of calcium thanks to the additions of tofu and broccoli. A handful of chopped cilantro and lime-pickled chile peppers lend zip and brightness to the creamy coconut-based broth.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 12

14 ounces extra-firm tofu, cut into bite-size cubes
2 tablespoons vegetable oil
1 tablespoon tamari
3 Thai bird chiles
Juice of 1 lime
2 tablespoons minced fresh ginger
2 tablespoons minced shallot
2 tablespoons cilantro stems
Salt and pepper
2 tablespoons green curry paste
1 (13.5-ounce) can light coconut milk
6 cups broccoli florets (from about 2 heads)

Steps:

  • Preheat broiler. Drain tofu on paper towels for 10 minutes and pat dry. On a foil-lined baking sheet, toss tofu with 1 tablespoon vegetable oil and tamari. Broil, turning once, until golden, 6 to 8 minutes.
  • Place chiles in a small bowl and cover with lime juice to pickle them. Heat remaining 1 tablespoon oil in a pot over medium. Add ginger, shallot, cilantro stems and a pinch of salt. Cook, stirring, about 2 minutes. Add green curry paste and cook 1 minute more. Add coconut milk and 1/2 cup water; season with salt and pepper.
  • Bring to a boil, then reduce heat and add broccoli florets. Simmer, partially covered, until florets are tender, about 3 minutes. Add tofu, season with salt and pepper to taste, and serve with brown rice, cilantro leaves, and reserved pickled chiles.

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