BROCCOLI CURRY
Steps:
- In a large pot (see note 5), heat the oil. Add finely minced onion and sauté for about 2 minutes. Add minced garlic and stir until the garlic releases its aroma.
- Add curry powder, ginger and stir for a few seconds before adding broth, coconut milk, lentils, broccoli florets and salt and pepper. Stir well. Bring to a boil. Reduce the heat and simmer on low for about 10-15 minutes.
- Add a drizzle of lemon juice, taste and serve!
- Enjoy with rice or naan bread!
Nutrition Facts : Calories 412 kcal, Carbohydrate 39 g, Protein 16 g, Fat 25 g, SaturatedFat 19 g, Sodium 997 mg, Fiber 13 g, Sugar 6 g, ServingSize 1 serving
BROCCOLI CURRY
How to Make Delicious Broccoli Curry? Broccoli curry is one of my favorite vegan curries as it is delicious, nutritious, and works great in the main course or side dish. If you love broccoli, then this broccoli curry recipe will be one of your favorite dishes. Broccoli curry is an excellent example of how tasty vegetarian foods can be. Even if someone dislikes broccoli, they will surely love to have it. This curry is incredibly appetizing that only takes 30 minutes to prepare fully. I tasted this broccoli curry dish many times and decided to add it to my cookbook...
Provided by Michelle Blackwood, RN
Categories Entrée
Number Of Ingredients 10
Steps:
- At first, wash the broccoli, cut it into florets, and set it aside.
- Heat the oil in a nonstick pot or saucepan over medium-high temperature. Add chopped onions, minced garlic, and grated ginger and stir it for 3 minutes to soften the mixture.
- Add some curry powder, cumin and cook it until you get fragrant. It will take continuous stirring for about 1 minute.
- Stir in broccoli and mix it with spices. Add coconut milk to make it to a simmer.
- Cover the saucepan and cook it until the broccoli florets are tender and juicy. It will take at least 8 minutes to cook perfectly.
- Serve immediately over rice, or quinoa
Nutrition Facts : Calories 233, Carbohydrate 11.8, Fat 20, Protein 4.2
CURRIED BROCCOLI & BOILED EGGS ON TOAST
Eating eggs for breakfast will not only help keep you fuller for longer, they are a great source of protein and vitamin A which helps improve skin quality
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
- Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
BROCCOLI TOASTS WITH MELTY PROVOLONE
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
- Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
- While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.
CHICKEN AND BROCCOLI CURRY
There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h55m
Yield 4
Number Of Ingredients 16
Steps:
- Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
- Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
- Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
- Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
- While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
- Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
- Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
- Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 15.8 g, Cholesterol 80.4 mg, Fat 34 g, Fiber 5.4 g, Protein 29.9 g, SaturatedFat 23.5 g, Sodium 1301 mg, Sugar 4 g
CURRIED BROCCOLI SOUP
I made this for a dinner party, and it was a huge hit, even with people who despise broccoli. So simple to make. Even a beginner can seem like an expert chef!
Provided by Cluich
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
- Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
- Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
- Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
- Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.
CURRIED BROCCOLI TOASTIES
This is a weeknight family favorite. Hey, it's quick, healthy, and very delicious! It's altered from a recipe in an old Fit for Life book. I use veganaise, but it works just as well with mayonnaise, and you can use whatever type of bread you have available. These sandwiches can be served on their own or with soup or salad.
Provided by bilious_pigeon
Categories Lunch/Snacks
Time 17m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam the broccoli for about 7 minutes, or until bright green and soft.
- Sauté the onions in 1 tbsp of oil until translucent. Add the curry powder, and sauté for 1 minute more.
- Combine the broccoli, onions, and veganaise, salt and pepper in a large bowl, stir, and mash until broccoli is well crushed. (Great way to take out your frustrations!).
- Take the filling and assemble four sandwiches. (Be generous with the filling!) Brush one side of each sandwich with olive oil.
- Grill (olive oil side down, duh!) in a frying pan until lightly brown, and brush the other side with oil. Flip and brown the other side.
- Slice each sandwich into quarters and serve!
Nutrition Facts : Calories 216.3, Fat 6.7, SaturatedFat 1.1, Cholesterol 1.5, Sodium 693.1, Carbohydrate 34.2, Fiber 4, Sugar 4.7, Protein 6.6
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