If you are looking for a simple week day dinner recipe and prefer a vegetarian meal – you are in the right place. Today we bring you a simple recipe for cauliflower and broccoli curry, a delicious and healthy vegetarian dish.
Serves: 4
Preparation: 10 minutes
Cooking: 20 minutes
Ingredients:
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 medium onion, roughly chopped
- 400 g can diced tomatoes
- 400 ml can light coconut cream
- 2 tbs extra virgin olive oil
- 1 tbs butter
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- 1 tbs curry paste
- ½ cup parsley leaf, finely chopped, to serve
- ½ cup walnuts, toasted and roughly chopped, to serve
- 2 tbs sesame seeds, toasted, to serve
Directions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes, or until the onion is translucent. Add the cauliflower and butter and cook, stirring, for another 2 minutes, or until fragrant.
Step 3
Add coconut cream and tomato to the mixture and bring to a boil. Cover and cook for 10 minutes, or until the cauliflower is tender. Add the broccoli and the spices and cook, uncovered, for another 5 minutes. Add the curry paste and stir well to combine.
Serving suggestions:
- Serve with steamed rice
- Serve with mashed potatoes
- Garnish with parsley leaf, toasted walnuts and sesame seeds
- Serve with grilled Turkish bread
Tips:
- Store leftover curry in an airtight container in the refrigerator for up to 5 days
- Store leftover curry in an airtight container in the freezer for up to 2 months
Try this Today cauliflower and broccoli curry and don’t forget to share it with your Friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.