All Recipes / Main Courses / RECIPES / SLIDER / September 28, 2016

Broccoli & Vegetable Coconut Curry (Vegetarian)

Serves: 4


  • 400 grams broccoli, cut into florets
  • 1 red bell pepper, thinly sliced
  • 1 onion, chopped
  • 4 dry red chilli
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon whole black pepper
  • 1 small lemon sized tamarind
  • 2 cups fresh coconut, grated
  • 3 cloves garlic
  • 1 teaspoon turmeric powder
  • salt to taste
  • oil for cooking

Directions for Broccoli & Vegetable Curry Recipe

  1. To begin making the Broccoli & Vegetable Coconut Curry Recipe, we will first make the Broccoli Curry Masala.
  2. In a small pan; roast the dry red chillies, fenugreek, coriander, cumin and black pepper until you can smell the roasted aromas. Add these to a small blender jar, along with the coconut, tamarind and turmeric powder. Grind the spices adding very little water to make a smooth curry paste. The curry paste is now ready. Keep aside.
  3. In the next step; heat a teaspoon of oil in a pan; add the chopped onions, broccoli and red bell peppers and saute for a couple of minutes until the onions are soft and tender. Add the curry paste and saute for a couple of more minutes. Stir in salt and add about 1-1/2 to 2 cups of water. You essentially want a thick gravy for the Broccoli Curry; hence add water accordingly.
  4. Give all the ingredients a good stir. Check the salt levels and adjust to suit your taste. Give the mixture a quick boil only when you are ready to serve.
  5. Serve the Broccoli & Vegetable Coconut Curry, along with plain steamed rice.

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