Curried Broccoli (Not Soggy!)

20-minute

This vegan, curried broccoli medley is a delicious way to get your daily dose of veggies! Healthy and done in 20 minutes - there areno soggy veggies in sight!

Ingredients

Step 1

Heat the oil over medium heat. Then, add the mustard seeds and curry leaves and fry, until the seeds start to splutter.

Step 2

Add garlic and continue to fry until it's golden. Next, add the chillies, and give everything a good stir.

Step 3

Add the tomatoes, and cook on medium heat for 3-4 minutes or until the tomatoes are softened.

Step 4

Now it's time to add the spice powders - curry powder and turmeric. Mix well!

Step 5

Add the broccoli florets and stir to coat them with the tomato-spice mixture.

Step 6

Then, add the chopped onion and pepper. Stir well and cook for 1-2 minutes on low-medium heat.

Step 7

Next, add the coconut cream, and give everything a good stir. Cook on medium heat for 1-2 minutes.

Step 8

Season with salt to taste, and throw in the peanuts. Stir and switch off the heat.

Excellent source of vitamin C

Exceptional source of dietary fibre

Descent source of iron

Nutrition facts per serving

Rich source of vitamin A

View Recipe

YIELD

Total time

CARBS

FIBRE

4 servings

20 mins

18 g

5 g

Curried Broccoli (Not Soggy!)

20-minute