Broccoli & Vegetable Coconut Curry Recipe

Archana Doshi
Broccoli & Vegetable Coconut Curry Recipe
2354 ratings.

The Broccoli & Vegetable Curry Recipe is a twist to the traditional curry from the Mangalorean Cuisine in Karnataka. This curry is made from roasted condiments and made into a curry paste with coconut. The broccoli is cooked and simmered in a tangy and spicy coconut curry base, that brings out the best flavors of this dish. Serve the Broccoli & Vegetable Coconut Curry, along with Neer Dosa or Kerala (Lachha) Paratha or even plain steamed rice.

Here are a few more wonderful recipes to create from broccoli

  1. Broccoli Bell Pepper Cheese Quesadilla Recipe
  2. Broccoli Quiche Recipe (with Eggless option)
  3. Paneer & Broccoli Burjee Tart Recipe
  4. Broccoli Orange Asian Salad Recipe

Cuisine: Mangalorean
Course: Side Dish
Diet: Diabetic Friendly
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 400 grams Broccoli , cut into florets
  • 1 Red Bell pepper (Capsicum) , thinly sliced
  • 1 Onion , chopped
  • 4 Dry Red Chilli
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Whole Black Peppercorns
  • Tamarind , lemon size
  • 2 cups Fresh coconut , grated
  • 3 cloves Garlic
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • Sunflower Oil , for cooking

How to make Broccoli & Vegetable Coconut Curry Recipe

  1. To begin making the Broccoli & Vegetable Coconut Curry Recipe, we will first make the Broccoli Curry Masala. 

  2. In a small pan; roast the dry red chillies, fenugreek, coriander, cumin and black pepper until you can smell the roasted aromas. Add these to a small blender jar, along with the coconut, tamarind and turmeric powder. Grind the spices adding very little water to make a smooth curry paste. The curry paste is now ready. Keep aside.

  3. In the next step; heat a teaspoon of oil in a pan; add the chopped onions, broccoli and red bell peppers and saute for a couple of minutes until the onions are soft and tender. Add the curry paste and saute for a couple of more minutes. Stir in salt and add about 1-1/2 to 2 cups of water. You essentially want a thick gravy for the Broccoli Curry; hence add water accordingly. 

  4. Give all the ingredients a good stir. Check the salt levels and adjust to suit your taste. Give the mixture a quick boil only when you are ready to serve. 

  5. Serve the Broccoli & Vegetable Coconut Curry, along with Neer Dosa or Kerala (Lachha) Paratha or even plain steamed rice.

Last Modified On Sunday, 10 May 2020 05:30
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