Warm up your winter nights with this creamy veggie curry! Packed with flavor, it’s healthy, quick, and perfect for leftover broccoli.
Creamy Veggie Curry Delight
Warm up your winter nights with this creamy veggie curry! Packed with flavor, it’s healthy, quick, and perfect for leftover broccoli.
Equipment
- large saucepan
- Knife
- Garlic grater
- Measuring cups and spoons
Ingredients
- 1 tablespoon 15 ml peanut oil
- 1½ cups 355 ml coconut milk
- 1 head broccoli trimmed and steamed until tender
- 1 head cauliflower cleaned and chopped small
- 2 cloves garlic grated
- 1 tablespoon 6 g curry powder
- 1 tablespoon 15 ml tamari or soy sauce
- 1 tablespoon 6 g grated gingerroot
- 1 teaspoon turmeric
- 2 teaspoons dried basil
- 2 teaspoons garam masala store-bought or homemade
- ¼ cup 40 g chopped shallot
- ½ teaspoon coarse sea salt
- 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
- Handful toasted slivered almonds for garnish (optional)
Instructions
- Heat the peanut oil in a large saucepan over medium-high heat.
- Sauté the shallot, garlic, and ginger until fragrant, about 2 minutes.
- Add curry powder, turmeric, garam masala, dried basil, and sea salt.
- Stir and cook for 1 minute.
- Pour in the coconut milk and tamari, then bring the mixture to a boil.
- Add the chopped cauliflower, cover the pan, and let it simmer for 15 minutes, or until the cauliflower is tender.
- Coarsely mash the cauliflower with a spoon or potato masher.
- Stir in the garbanzo beans and steamed broccoli, allowing everything to simmer for another 5 minutes.
- Garnish with slivered almonds, if desired.
Notes & Wine Advice
Wine advice:
Pair with a crisp, dry Riesling or a Sauvignon Blanc.
Nutrition values
Calories: 240 kcal | Carbohydrates: 19 g | Protein: 8 g | Fat: 15 g | Sugar: 3 g