Curriedbroccoli 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 - 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 BROCCOLI CASSEROLE

Steps:

• Place fresh Broccoli and Carrots, covered, in a steamer and cook for 8-10 minutes, or until tender-crisp. If using frozen broccoli and carrots, cook according to package instructions.
• Drain Vegetables well.
• In a 2 quart casserole dish, combine Onion, Red Pepper, Garlic, Soup, Cheese, Milk, and Curry Powder. Mix in Broccoli and Carrots.
• Season with Salt and Pepper to taste.
• Begin crushing Saltines, one at a time, over the casserole. Continue crushing and spreading until top is covered well.
• Bake, uncovered, at 350 degrees for 30 to 35 minutes.
• Remove from oven and place under Broiler set to Low for 2 minutes, or until Saltines become just a little brown (as a note, they burn fast, so keep an eye on them!).

CURRIED BROCCOLI SALAD

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.