Curried Broccoli Toasties Food

CURRIED BROCCOLI & BOILED EGGS ON TOAST

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.

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.

CURRY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
• Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
• Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
• Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.

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 SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES

Steps:

• Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
• For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.

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 SOUP WITH CHEESE TOASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
• Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.

CURRIED BROCCOLI SALAD

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.,

CURRIED CHICKEN BROCCOLI CASSEROLE

Steps:

• First, prepare the rice since that takes the longest. Heat the butter in a medium saucepan over medium heat and let it pretty much melt. Add in the rice and toast it in the butter for only about a minute. Make sure it is thoroughly coated in the butter. Then pour in the chicken stock and stir everything together. Let the chicken stock come to a gentle boil, then cover the pot with its lid and reduce the heat to medium low. Let the rice cook until it is tender and the liquid is all absorbed for about 20-30 minutes. When it is done, fluff it up with a fork and set it aside.
• Prepare the broccoli next while the rice cooks. Pre-heat the oven to 350. Combine the broccoli florets, curry powder, salt and olive oil together in a baking dish and toss it all together well. Roast the broccoli for 15 minutes to get it flavorful and tender. Set it aside when it is done but keep the oven on. Then start on the chicken mixture. Heat the olive oil in a large skillet over medium high heat. Brown the chicken in the olive oil until it is cooked through and golden for about 5 minutes. While it cooks season it with the curry powder, dried onion, garlic powder and seasoned salt.
• Once the chicken is cooked pour in the white wine and let it cook off for a minute. Then pour in the condensed soup and ranch dressing and let it cook for another couple of minutes. Take the pan off of the heat and stir in 1 cup of the shredded cheddar cheese and the broccoli. Then get out a 9 x 13 baking dish and spray it well with cooking spray. Layer the rice in first. Pour the chicken and broccoli mixture in next and make sure it is in an even layer. Sprinkle the remaining cheddar cheese on top and bake the casserole for 30 minutes. Let it set for 2-3 minutes when it is done, then serve immediately while it is hot!

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.

CURRIED BROCCOLI WITH GRILLED TEMPEH

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.