Curried Broccoli Food

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

Steps:

• At first, wash the broccoli, cut it into florets, and set it aside.
• Heat the oil in a nonstick pot or saucepan over medium-high temperature. Add chopped onions, minced garlic, and grated ginger and stir it for 3 minutes to soften the mixture.
• Add some curry powder, cumin and cook it until you get fragrant. It will take continuous stirring for about 1 minute.
• Stir in broccoli and mix it with spices. Add coconut milk to make it to a simmer.
• Cover the saucepan and cook it until the broccoli florets are tender and juicy. It will take at least 8 minutes to cook perfectly.
• Serve immediately over rice, or quinoa

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.

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.

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 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 CREAM OF BROCCOLI SOUP

Steps:

• Cook onion in butter over moderate heat, stirring, for 4 minutes.
• Add broccoli, stock and curry and season to taste.
• Simmer mixture, covered, for 30 minutes.
• Puree mixture in processor in batches, transferring it to a saucepan.
• Add cream and heat over low heat.
• Garnish with croutons or scallions.

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.

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!