Creamy Broccoli Curry with Coconut Milk

Ingredients

In this East African adaptation of Malai Broccoli, the traditional Indian spices are replaced with a blend of East African spices such as cumin, coriander, turmeric, and cardamom. The dish also incorporates coconut milk, which adds a creamy and slightly sweet flavor to the curry. Additionally, the use of fresh lemon juice at the end provides a tangy twist to the dish, enhancing its overall taste. We alse have the original recipe for Malai Broccoli, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 large head of broccoli, cut into florets 1 large head of broccoli, cut into florets
• Salt, to taste Salt, to taste
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 4g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, ground cardamom, and cayenne pepper (if using) to the pan. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir to combine the ingredients.
4. 4.
   Add the broccoli florets to the pan and season with salt to taste. Stir gently to coat the florets with the sauce.
5. 5.
   Cover the pan and simmer for about 10-12 minutes, or until the broccoli is tender but still retains its crispness.
6. 6.
   Remove the pan from heat and squeeze the juice of one lemon over the curry. Stir gently to incorporate the lemon juice.
7. 7.
   Garnish with fresh cilantro and serve the creamy broccoli curry hot with steamed rice or warm naan bread.

Treat your ingredients with care...

• Broccoli — Make sure to cut the broccoli into florets of similar size to ensure even cooking. Do not overcook the broccoli as it should retain its crispness.

Tips & Tricks

• For a spicier curry, increase the amount of cayenne pepper or add chopped fresh chili peppers.
• Add a handful of cashew nuts or peanuts for a crunchy texture.
• Serve the curry with a side of pickles or chutneys to enhance the flavors.
• Substitute broccoli with cauliflower or mixed vegetables for variation.
• To make the dish more substantial, add cooked chickpeas or tofu.

Serving advice

Serve the creamy broccoli curry hot with steamed rice or warm naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the creamy broccoli curry in a vibrant serving dish, allowing the bright green color of the broccoli to shine through. Garnish with a sprinkle of freshly chopped cilantro for an appealing touch.