Coconut curry recipe – broccoli florets, carrot coins and fresh tomato covered in a rich, spicy sauce served over rice
1 cup jasmine rice
1 onion – peel and chop coarsely
4 cloves garlic – peel and grate finely
1 tsp ground ginger
1 head broccoli – break into florets
2 carrots – peel and slice into coins
2 tomatoes – dice (5mm)
1 tbsp father-in-law curry powder
1 tsp cayenne pepper (optional)
1 tin coconut milk
1 lemon – cut into wedges
10g fresh coriander – chop coarsely
2 tsp chilli flakes
olive oil (from your pantry)
salt and black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Curry: Add a few glugs of olive oil to a large frying pan and place on medium to high heat. Add the onion, garlic, ground ginger, broccoli, carrots and season with salt and pepper. Cook, stirring frequently, for 5 minutes. Now stir in curry powder, cayenne pepper (optional) and coconut milk. Check seasoning and add salt if needed. When the mixture starts to bubble gently reduce the heat and allow to simmer for 5 minutes. Add the tomatoes and cook for another 5 minutes, stirring occasionally.
To serve: Divide the rice between the bowls and top with the curry mixture. Garnish with fresh coriander, lemon wedges and a sprinkle of chilli flakes.
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