Thai Broccoli Curry Recipe – Tasty & Healthy Vegetarian Recipe2017-07-10
- Yield : One big bowl of curry.
- Servings : 3 persons
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Thai Broccoli Curry Recipe – Tasty & Healthy Vegetarian Recipe
Thai Broccoli Curry… this is a hit curry at my home! Very healthy vegetarian recipe.
Even though main ingredient is broccoli, I have added 2 colors bell pepper (capsicum), onion, ginger, garlic and carrot. All adds to the nutrition value of the curry.
Then comes the coconut milk which is rich in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.
Over and above this is a “LESS OIL RECIPE”. Please check our list of less oil recipes.
- Broccoli - 2 cup
- Capsicum (red color) - 1 nos
- Onion - 1 nos
- Ginger paste - 1/2 tbsp
- Garlic paste - 1 1/2 tbsp
- Carrot - 1 nos
- Coconut milk (Make fresh coconut milk by grinding and squeezing 1 cup grated coconut with 1 cup of warm water) - 1 cup
- Maggi vegetable stock - 1 stock
- Coconut oil - 1 tbsp
- Salt to taste
- Turmeric powder - 1/2 tbsp
Heat oil in a thick bottom pan and add ginger garlic paste.
Stir for 7 seconds and immediately add onions and shallow fry.
Add broccoli, capsicum and carrot together and allow to cook the vegetables for 5 minutes.
Add turmeric powder, which will give a nice colour to the vegetables.
Pour coconut milk and cook for five minutes on a very low flame. The vegetables should be crunchy, so don't cook for a long time.
Add vegetable stock to the gravy and dissolve it. Check salt.
Switch off the flame and serve with plain steamed rice or with chappathis.
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