Curried Broccoli
Transform your weeknight meals with this vibrant and flavorful Curried Broccoli dish! This plant-based recipe pairs tender broccoli florets with a creamy, spiced coconut milk sauce, infused with the earthy warmth of curry powder, cumin seeds, garlic, and fresh ginger. The dish is quick and easy to make, requiring just 30 minutes from prep to plate, and is perfect as a healthy side or a light main course when served over steamed rice. A pop of fresh lemon juice and a sprinkle of chopped cilantro take this wholesome meal to the next level, while optional red chili flakes add a touch of heat for spice lovers. With its rich flavors and satisfying texture, this curried broccoli is a must-try for fans of vegetarian and vegan cuisine!
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Recipe Information
Ingredients
- 500 grams Broccoli
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Cumin seeds
- 400 milliliters Coconut milk
- 100 milliliters Vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
Instructions
Wash the broccoli thoroughly and cut it into small florets. Set aside.
Finely chop the yellow onion and mince the garlic cloves. Grate the fresh ginger.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the cumin seeds to the oil and toast for 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for an additional 1 minute, stirring frequently.
Sprinkle the curry powder into the skillet and stir well, cooking for 30 seconds to toast the spices.
Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer.
Add the broccoli florets to the skillet, ensuring they are coated in the curry sauce. Cover the skillet and cook for 5-7 minutes, or until the broccoli is tender but still vibrant green.
Season with salt, black pepper, and red chili flakes (if desired). Stir and taste the sauce, adjusting seasoning as necessary.
Remove the skillet from heat and stir in the fresh lemon juice.
Garnish with chopped cilantro just before serving.
Serve warm as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 42.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2408 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
