I used broccoli because it’s one of my favorite vegetables, but this curry can be used on top of any vegetable you’d like. It’s Delicious on rice of course as well. This doesn’t take long to make at all either, so get what are you waiting for? Get cooking!
Broccoli Curry
INGREDIENTS
* 2 tablespoons oil
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 50 grams / 2 ounces freshly grated or desiccated coconut
* 2.5 centimeter / 1 inch cube fresh ginger, peeled and sliced finely
* 50 grams / 2 ounces raw peanuts, skins removed
* 1/2 teaspoon chili powder
* 1/2 teaspoon turmeric
* 1 onion, finely sliced
* 2 tomatoes, chopped
* 500 grams / 1 pounds 2 ounces broccoli cut into chunks
* 3 green chillies, slit lengthwise
* Salt
METHOD
In a frying pan, heat 1 tablespoon of the oil and cook the sesame and poppy seeds for 2 minutes over a medium heat, stirring. Add the coconut and ginger and saute until brown. Then add the peanuts, chili powder, turmeric and some salt. Mix well and continue cooking for another minute.
Remove from the heat and place the contents of the pan in a spice mill or grinder. Process the mixture for about 3 minutes to give a fine paste. Heat the remaining 2 tablespoon of the oil in a large saucepan. Add the sliced onion and cook for 2-3 minutes, then add the tomatoes and continue cooking for another 5 minutes or until most of the juices have evaporated. Stir in the coconut paste, then the broccoli and green chillies, stirring gently, for 5 minutes. Add 450 milliliters / 16 ounces of water, then cover and simmer for 10 minutes, stirring occasionally.
Taste and add more salt, if required, then bring the mixture to a boil and cook until the broccoli is tender, stirring occasionally. Serve hot.
By Mr Falafel via Vegan-food.net
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