Quick, easy, and delicious vegan broccoli curry recipe.
Servings 2 people
- 2 onions quartered
- 1 inch ginger
- 2 garlic cloves
- 2 green chillies
- 2 tomatoes quartered
- 1 bunch coriander leaves
- 1 tablespoon coconut oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 2 cups broccoli florets (steamed)
- 1 cup potato (steamed)
- 3/4 cup water
- 1/2 cup coconut cream
In a blender (or a food processor), add onion + ginger + garlic + green chilies + tomatoes + coriander. Blend to make a paste and set aside.
Set a pan over low-medium heat. Add coconut oil. Once it's hot, add cumin seeds and let them splutter and turn brown.
Add the paste + turmeric powder + cumin powder + coriander powder + salt. Mix well and cook for 10-12 minutes (over low-medium heat) or until all the liquid is evaporated and the mixture turns brownish. Stir frequently to avoid burn *important*.
Add steamed broccoli + potatoes + 3/4 cup water. Stir and mix. Cover the lid *important* and cook for 5-7 minutes over low-medium.
Add the coconut cream and give it a final stir. Your broccoli curry is ready. Serve with rice, naans, rotis or your fav flatbreads.
Calories: 443kcal | Carbohydrates: 43g | Protein: 10g | Fat: 29g | Saturated Fat: 24g | Sodium: 211mg | Potassium: 1390mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1620IU | Vitamin C: 128.9mg | Calcium: 130mg | Iron: 7mg