This vegan broccoli coconut curry recipe features traditional curry spices, but not to an overwhelming degree. The result is a curry dish with a subtle, but impressive personality you’ll want to meet over and over again.
Curry refers to a dish that features a strong blend of spices and herbs. The term is the British bastardization of the Tamil word kari, meaning “sauce” and has become a staple in most people’s minds as a dish with extraordinary complex flavors. But complex flavor doesn’t have to translate to difficult preparation. Homemade curry is perhaps one of the easiest dishes you can create. Curry dishes are deep, grounding, and highly invigorating dishes, supported by a healing spice blend of turmeric, chili, coriander, cumin, ginger, and pepper, to varying degrees. Of course, it’s way easier to nab a curry powder blend off the grocery store shelf and use it as the spice blend in your curry dish, but it’s much more satisfying (and more delicious) to do all the concocting on your own.
What I love most about this dish is the coconut milk-based sauce. I find coconut milk to offer just the right amount of sweetness to lightly neutralize the dominating flavors of the spices. When all is said and done, you’ll find yourself licking the bottom of the bowl, wanting more of the spice-infused sauce!
Broccoli Curry Recipe
- 1 head of broccoli
- 2-3 large carrots, chopped
- 1 red bell pepper, seeded, cored, and chopped
- 2 cups frozen peas, defrosted
- 1 tablespoon coconut oil
- 1 garlic clove, minced
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon sea salt
- Dash of chili powder
- 1 1/2 cups coconut milk
From the Organic Authority Files
Remove the florets from the broccoli stems. Save the stems for other uses, like a soup or a juice. Roughly chop the florets.
In a medium saucepan over medium heat, add the coconut oil, garlic, and spices. Pour in the coconut milk and stir until the spices are evenly distributed. Add in the broccoli, carrots, and red bell pepper. Cover the mixture with a lid and bring the liquid to a boil. Once it reaches a boil, reduce heat to a simmer and let cook for about 5-8 minutes. Add in the peas, stir, and cover the saucepan. Cook for another 5-8 minutes, or until the carrots and broccoli florets are tender. Remove the lid and taste the sauce, checking for seasoning. Add more of the spices that you think the mixture needs, and stir. Cook for 2-3 more minutes before removing the pan from the heat.
Serve in a bowl and garnish with your favorite chopped fresh herbs. Enjoy!
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Broccoli Curry Image from Shutterstock