Curried Broccoli Toasties Recipes

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BROCCOLI TOASTS WITH MELTY PROVOLONE



Broccoli Toasts With Melty Provolone image

A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.

Provided by Colu Henry

Categories     brunch, dinner, lunch, weekday, breads, finger foods, sandwiches, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
1 head of broccoli, about 1 pound, trimmed and cut into small florets
3 tablespoons extra-virgin olive oil
4 anchovy fillets, roughly chopped (optional)
2 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes
1/2 teaspoon lemon zest
Black pepper
6 (3/4-inch thick) slices of a 10-inch round peasant loaf
3 ounces grated provolone, preferably extra-sharp

Steps:

  • Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
  • Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
  • While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.

BROCCOLI AND GARLIC-RICOTTA TOASTS WITH HOT HONEY



Broccoli and Garlic-Ricotta Toasts with Hot Honey image

Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

Provided by Claire Saffitz

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Broccoli     Bread     Ricotta     Garlic     Vegetarian     Honey

Yield 6 servings

Number Of Ingredients 10

1 baguette, sliced 1/2" thick on a diagonal (about 12 slices)
6 Tbsp. extra-virgin olive oil, divided
1 head of broccoli, stem peeled, stem and florets chopped into 1/2" pieces
1 head of garlic, cloves separated
1 Tbsp. honey
1 Tbsp. white wine vinegar
1/2 tsp. crushed red pepper flakes
1 1/2 cups fresh ricotta
Kosher salt
Freshly ground black pepper

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 400°F. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
  • Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10-12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15-20 minutes. Let cool slightly.
  • Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
  • As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
  • Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

CURRIED BROCCOLI & BOILED EGGS ON TOAST



Curried broccoli & boiled eggs on toast image

Eating eggs for breakfast will not only help keep you fuller for longer, they are a great source of protein and vitamin A which helps improve skin quality

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 8

½ tsp turmeric
1 tsp garam masala
½ tbsp rapeseed oil
200g Tenderstem broccoli
2 medium eggs
2 slices wholemeal sourdough
1 tbsp natural yogurt
1 tbsp pomegranate seeds

Steps:

  • Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
  • Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.

Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

CURRIED BROCCOLI CRANBERRY SALAD



Curried Broccoli Cranberry Salad image

Came up with this for a more exotic twist on the classic bacon broccoli salad, since many of us are vegetarians. Makes a great summer potluck dish, and a quick side to a world cuisine menu. Play with the type of curry powder you use to change up the base flavor.

Provided by MHarryman

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 11

1 large head broccoli, cut into florets
½ red bell pepper, chopped
½ cup dried cranberries
½ cup chopped walnuts
4 scallions, chopped
¾ cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 tablespoon curry powder, or more to taste
½ teaspoon cayenne pepper

Steps:

  • Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl.
  • Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 18.8 g, Cholesterol 10.4 mg, Fat 28.6 g, Fiber 3.5 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 177.8 mg, Sugar 10.9 g

SPICY CURRIED BROCCOLI WITH TOASTED COCONUT



Spicy Curried Broccoli with Toasted Coconut image

Curried Broccoli. Spicy Curried Broccoli with Toasted Coconut

Provided by Alyssa Brantley

Categories     Sides

Time 20m

Number Of Ingredients 8

1/4 cup unsweetened coconut flakes
1 tablespoon coconut oil or Ghee
2 inches piece fresh ginger root (peeled and minced)
1/2 small yellow onion (halved and thinly sliced)
1 teaspoon cumin seeds
2 teaspoons curry powder
1/2 teaspoon kosher salt
1 pound broccoli florets

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!

Nutrition Facts : Calories 119 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 332 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CURRIED CHICKEN AND BROCCOLI TOPPING



Curried Chicken and Broccoli Topping image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons vegetable oil
1/2 cup minced scallion
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
12 ounces skinless, boneless chicken breast, cut into thin slivers, seasoned with 1 teaspoon curry powder
Salt and cayenne pepper
2 cups broccoli flowerets
1 cup chicken broth combined with 2 teaspoons cornstarch
Fresh lemon juice
2 tablespoons minced fresh cilantro

Steps:

  • In a large skillet heat the oil over moderately high heat until hot. Add the scallion, ginger and garlic and cook the mixture, stirring, 30 seconds. Add the chicken and cook the mixture, stirring, until no longer pink. Add the broccoli and cook, stirring, 1 minute more. Add the broth and bring the liquid to a boil, stirring. Simmer, stirring, until lightly thickened. Season with lemon juice and stir in cilantro. Serve over pasta.

CURRIED BROCCOLI WITH GRILLED TEMPEH



Curried Broccoli with Grilled Tempeh image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup uncooked brown basmati rice
1 tablespoon coconut oil
One 8-ounce package tempeh
2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 medium yellow onion, thinly sliced
2 3/4 cups coconut milk
2 tablespoons agave nectar
1 1/2 tablespoons nama shoyu or tamari
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon crushed red pepper flakes
2 cups fresh broccoli florets
1 1/2 teaspoons chopped fresh cilantro
Fresh cilantro leaves, to garnish
Black sesame seeds, to garnish

Steps:

  • For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.
  • For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.
  • For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes. -Nancy Fleming of Rainier, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 11

1/4 cup fat-free Miracle Whip
2 tablespoons sweetened shredded coconut
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1/8 teaspoon pepper
4 cups fresh broccoli florets
1/2 cup finely chopped red onions
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted

Steps:

  • In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving.,

Nutrition Facts : Calories 161 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 239mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SAUTEED CURRIED BEEF AND BROCCOLI



Sauteed Curried Beef and Broccoli image

Provided by Kathleen Daelemans

Categories     Beef     Ginger     Onion     Rice     Sauté     Quick & Easy     Curry     Broccoli     Winter     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 13

1 pound broccoli, stems and heads cut into bite-size pieces
4 cups water
2 cups long-grain rice
Coarse-grained salt
1 teaspoon roasted peanut oil
1 medium onion, very thinly sliced
1 pound flank steak, very thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons light or dark brown sugar
1 tablespoon curry powder
1/2 cup low-sodium chicken or beef broth or water
2 tablespoons low-sodium soy sauce

Steps:

  • Place broccoli in a large microwave-safe glass baking dish. Add 1/2 cup water, wrap tightly with plastic, and microwave on high for 8 to 10 minutes, or until just done. Set aside.
  • Place rice and remaining 3 1/2 cups water in an 8-cup glass measuring cup or microwave-safe bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate it when cooked. ) Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one. Do not stir at any time during the cooking process. Season with salt to taste. Fluff with a fork. Set aside.
  • Heat peanut oil in a large nonstick pan over medium-high heat until hot but not smoking. Add onion and cook, stirring often, until crispy and just wilted, 3 to 4 minutes. Add beef and cook, stirring often, 3 to 4 minutes. Add garlic, ginger, brown sugar, curry powder, broth or water, and soy sauce. Bring to a boil, then reduce heat to a steady simmer. Cook, stirring often, until sauce has thickened slightly. Add broccoli and cook until just heated through. Serve immediately with rice.
  • Morph:
  • Yes, you can use chicken, pork, or shrimp instead of beef.
  • Up the good calories:
  • Cauliflower, sliced red, green, and orange bell peppers, snow, snap, or sugar peas, green beans, bamboo shoots, and carrots are all great in this dish.

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.

Provided by Geminidipity

Categories     Broccoli Salad

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup plain fat-free Greek yogurt, or to taste
¼ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons Madras curry powder
1 tablespoon honey
½ teaspoon onion powder
salt and ground black pepper to taste
6 cups chopped broccoli
1 ¼ cups dried currants
½ cup roasted sunflower seeds

Steps:

  • Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  • Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  • Chill in the refrigerator for 3 hours before serving.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g

CURRIED BROCCOLI TOASTIES



Curried Broccoli Toasties image

This is a weeknight family favorite. Hey, it's quick, healthy, and very delicious! It's altered from a recipe in an old Fit for Life book. I use veganaise, but it works just as well with mayonnaise, and you can use whatever type of bread you have available. These sandwiches can be served on their own or with soup or salad.

Provided by bilious_pigeon

Categories     Lunch/Snacks

Time 17m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

4 cups broccoli, chopped into florets
1 tablespoon olive oil
1/2 medium onion, chopped
1 teaspoon curry powder
1/4 cup vegan mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices bread
olive oil

Steps:

  • Steam the broccoli for about 7 minutes, or until bright green and soft.
  • Sauté the onions in 1 tbsp of oil until translucent. Add the curry powder, and sauté for 1 minute more.
  • Combine the broccoli, onions, and veganaise, salt and pepper in a large bowl, stir, and mash until broccoli is well crushed. (Great way to take out your frustrations!).
  • Take the filling and assemble four sandwiches. (Be generous with the filling!) Brush one side of each sandwich with olive oil.
  • Grill (olive oil side down, duh!) in a frying pan until lightly brown, and brush the other side with oil. Flip and brown the other side.
  • Slice each sandwich into quarters and serve!

Nutrition Facts : Calories 216.3, Fat 6.7, SaturatedFat 1.1, Cholesterol 1.5, Sodium 693.1, Carbohydrate 34.2, Fiber 4, Sugar 4.7, Protein 6.6

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From savorytooth.com


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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #vegetables     #vegan     #vegetarian     #dietary     #sandwiches     #broccoli

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