Vibrant Green Broccoli Curry Recipes

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VIBRANT-GREEN BROCCOLI CURRY



Vibrant-Green Broccoli Curry image

This plant-based powerbowl is an excellent source of calcium thanks to the additions of tofu and broccoli. A handful of chopped cilantro and lime-pickled chile peppers lend zip and brightness to the creamy coconut-based broth.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 12

14 ounces extra-firm tofu, cut into bite-size cubes
2 tablespoons vegetable oil
1 tablespoon tamari
3 Thai bird chiles
Juice of 1 lime
2 tablespoons minced fresh ginger
2 tablespoons minced shallot
2 tablespoons cilantro stems
Salt and pepper
2 tablespoons green curry paste
1 (13.5-ounce) can light coconut milk
6 cups broccoli florets (from about 2 heads)

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.

BROCCOLI CURRY - MY FAVOURITE VEGETARIAN MEAL



Broccoli Curry - My Favourite Vegetarian Meal image

Provided by Dan Toombs

Time 30m

Number Of Ingredients 14

3 tablespoons ghee or vegetable oil
70 grams grated coconut
3 tablespoons roasted sesame seeds
1 inch ginger - finely grated
3 cloves garlic, smashed and finely chopped
70 grams roasted peanuts
1 teaspoon red chilli powder
1 teaspoon turmeric
1 finely chopped onion
3 tomatoes roughly chopped
2 green chilli pepper finely chopped
400ml coconut milk
500grams (1 pound) broccoli
Salt and pepper

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.

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