BROCCOLI CURRY - MY FAVOURITE VEGETARIAN MEAL
Provided by Dan Toombs
Time 30m
Number Of Ingredients 14
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
Make and share this Curried Broccoli recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 102.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 2.5, Sodium 64.5, Carbohydrate 19.6, Fiber 5.1, Sugar 8.4, Protein 5.5
FRESH BROCCOLI CURRY
Make and share this Fresh Broccoli Curry recipe from Food.com.
Provided by Andtototoo
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Wash the broccoli and separate it into florets.
- Steam until just tender.
- In a large frying pan put the oil, mustard seeds, urad dal (split white), cumin seeds and dried red chili pieces.
- Heat over high heat until the mustard seeds have started to pop AND the urad dal is a light brown color.
- Immediately reduce heat to low.
- Add the steamed broccoli and stir to blend.
- Add salt to taste.
- Turn off heat.
- Garnish with the roasted cashew nuts.
Nutrition Facts : Calories 271.9, Fat 18.7, SaturatedFat 2.9, Sodium 115.2, Carbohydrate 22.3, Fiber 2.2, Sugar 4.4, Protein 10.5
BROCCOLI BEEF CURRY
We developed our own version of this dish after tasting it at a local Indian restaurant. The curry's not overpowering-it has a wonderful flavor.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
CHICKEN AND BROCCOLI THAI CURRY
This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.
Provided by luvinlif2k
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine curry paste and coconut milk and heat.
- Just before boiling, reduce heat and simmer for 5 minutes.
- Add remaining ingredients and simmer for 10-15 minutes.
- Serve over freshly cooked rice.
Nutrition Facts : Calories 446.9, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 1347.4, Carbohydrate 13.1, Sugar 7.4, Protein 29.3
CURRY BROCCOLI SALAD
The best broccoli sadad I've had! I have cheated and used precooked bacon crumbles. Works just as well. Also I have replaced about 1/2 of the mayo with yogurt. This recipe is so good.
Provided by mrib9329
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
- Whisk together the mayonnaise, curry powder, vinegar and sugar.
- Pour dressing over salad; toss to coat, and marinate over night.
Nutrition Facts : Calories 301.3, Fat 24.9, SaturatedFat 5.9, Cholesterol 27.2, Sodium 430.9, Carbohydrate 14, Fiber 1.2, Sugar 7.9, Protein 7.2
CURRIED BROCCOLI CASSEROLE
Easy. One Dish. Fast. An adjusted version of the recipe found in an old edition of Better Homes and Gardens New Cook Book. My family recently turned vegetarian and this has become one of our staples. Unless you use an extremely potent curry powder (or increase amount), the recipe won't come out spicy.
Provided by Shylocke
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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!).
Nutrition Facts : Calories 199.9, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.9, Sodium 637.3, Carbohydrate 21.2, Fiber 5.2, Sugar 6.4, Protein 9.6
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