Broccoli Curry Recipes

BROCCOLI CURRY

Steps:

• In a large pot (see note 5), heat the oil. Add finely minced onion and sauté for about 2 minutes. Add minced garlic and stir until the garlic releases its aroma.
• Add curry powder, ginger and stir for a few seconds before adding broth, coconut milk, lentils, broccoli florets and salt and pepper. Stir well. Bring to a boil. Reduce the heat and simmer on low for about 10-15 minutes.
• Add a drizzle of lemon juice, taste and serve!
• Enjoy with rice or naan bread!

BROCCOLI CURRY

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

BROCCOLI CURRY - MY FAVOURITE VEGETARIAN MEAL

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.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
• Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

BROCCOLI BEEF CURRY

Steps:

• Toss meat with garlic, ginger, curry powder, chili powder and salt. In a large skillet or wok, cook meat with onions in oil until browned. Stir in water. , Cover and simmer 1-1/2 hours or until beef is tender. Add broccoli and more water if necessary; cover and cook until broccoli is crisp-tender. If desired, thicken with cornstarch dissolved in water. Serve with rice.

VEGETABLE TOFU CURRY

Steps:

• If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
• Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
• Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
• Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

CHICKEN AND BROCCOLI CURRY

Steps:

• Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
• Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
• Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
• Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
• While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
• Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
• Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
• Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

VIBRANT-GREEN BROCCOLI CURRY

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.