The Curry Guy goes veggie: broccoli curry recipe

In India, I’ve seen many similar curries that are cooked with cauliflower instead. You could do that too as it’s very good.

Dan Toombs30 April 2019

SERVES 4

Ingredients
*500g broccoli, cut into small florets
*3 tbsp ghee or coconut oil
*2.5cm ginger, finely grated
*70g grated fresh or frozen coconut
*3 tbsp toasted sesame seeds
*70g roasted peanuts
*1 tsp red chilli powder
*1 tsp ground turmeric
*1 onion, finely chopped
*2 green chillies, finely chopped
*3 garlic cloves, finely chopped
*3 tomatoes, roughly chopped
*1 x 400ml tin coconut milk
*Salt and freshly ground black pepper
*1⁄2 tsp garam masala
*Rice, puris or chapattis, to serve

Method

1. Heat some water and steam the broccoli florets until just cooked – about 3 minutes. You should just be able to stick a fork into the side of the florets, but there should be some resistance. Set aside.

2. Now heat a large frying pan or wok over medium heat and add the ghee or oil. When hot, throw in the ginger, coconut, 2 tablespoons of the sesame seeds, the peanuts, chilli powder and turmeric and cook for about 3 minutes, stirring the ingredients about the pan with a spatula.

3. Stir in the onion and chillies and fry for about 5 minutes, until the onion is soft and translucent and just starting to brown.

4. Add the garlic and give it a good stir. When fragrant, add the chopped tomatoes followed by the par-cooked broccoli and coconut milk. Heat the broccoli through but try to ensure that it is tender but not at all mushy.

5. Add salt and pepper to taste and sprinkle with the garam masala and the remaining sesame seeds. Serve immediately with rice, puris or chapattis.

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