Curried Broccoli Recipe Recipe Cards

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!

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 BROCCOLI

Steps:

• Pour 2" of water into a large pot. Place a collapsible steamer in the pot, cover, and bring water to a boil. Place the broccoli florets in steamer, cover and steam 5 minutes, or till tender-crisp.
• Meanwhile, in a large nonstick skillet, bring the orange and lemon juices to a boil over medium high heat. Reduce the juices down to 1/4 cup. Turn down heat to low and stir in butter and curry powder. Stir in the cooked broccoli florets and heat through.
• Move to a serving dish and season to taste with pepper to taste. Serve immediately and enjoy!

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2 to 3 quart baking dish.
• Steam the broccoli in a large microwave-safe bowl with a splash of water, covered, until crisp-tender, 2-4 minutes. Alternatively, steam it in a saucepan with water over medium-high heat. Drain and set aside.
• Fill a large high-sided skillet with about 1 inch water and bring to a boil. Add the chicken and cool until just opaque, about 5 minutes. Drain the chicken and pat dry with paper towels.
• Stir together the mushroom soup, mayonnaise, lemon juice and curry powder in a large bowl.
• Arrange the broccoli on the bottom of the prepared baking dish, then top with the chicken and then the mushroom mixture. Sprinkle the top with the Cheddar and breadcrumbs.
• Dot the top with the butter. Bake until bubbly and golden brown, about 30 minutes.

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.

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.

CURRIED BROCCOLI SOUP

Steps:

• In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
• Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
• Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
• Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
• Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
• Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.

CURRIED CHICKEN 'N' BROCCOLI

Steps:

• Place the broccoli in a 1-1/2-qt. microwave-safe dish. Top with the chicken. In a small bowl, combine the soup, mayonnaise, lemon juice, curry powder and salt. Spoon over chicken. Sprinkle with cheese. Cover and microwave at 70% power for 6-8 minutes. Serve with rice.