Broccoli & Vegetable Coconut Curry Recipe
Embrace the vibrant flavors of Mangalorean cuisine with this delightful Broccoli & Vegetable Coconut Curry, a dish that harmoniously blends fresh vegetables with the rich creaminess of coconut and a medley of aromatic spices. Perfect as a side dish, this recipe is not only delicious but also diabetic-friendly, making it a wonderful addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli (cut into florets) | 400 grams |
| Red Bell Pepper (Capsicum, thinly sliced) | 1 |
| Onion (chopped) | 1 |
| Dry Red Chilli | 4 |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 tablespoon |
| Tamarind (lemon-sized piece) | 1 |
| Fresh Coconut (grated) | 2 cups |
| Garlic | 3 cloves |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 4 grams |
| Total Fat | 15 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 5 grams |
| Sugars | 4 grams |
| Sodium | 200 mg |
Instructions
-
Prepare the Curry Masala:
Begin by preparing the flavorful curry masala. In a small pan, dry roast the dry red chilies, fenugreek seeds, coriander seeds, cumin seeds, and whole black peppercorns. Roast them until they release a fragrant aroma, ensuring you do not burn the spices. -
-
Blend the Spices:
Once roasted, transfer the spices to a small blender jar. Add the grated fresh coconut, tamarind, and turmeric powder. Blend these ingredients together, adding a splash of water as necessary, to create a smooth and creamy curry paste. Set this aromatic paste aside. -
Sauté the Vegetables:
In a large pan, heat about a teaspoon of sunflower oil over medium heat. Add the chopped onions and sauté them until they turn translucent and soft, which should take about 2-3 minutes. Next, introduce the broccoli florets and sliced red bell pepper to the pan. Continue to sauté for an additional couple of minutes until the vegetables are just tender but still vibrant. -
Combine Ingredients:
Stir in the prepared curry paste and cook for another few minutes, allowing the flavors to meld beautifully. Season with salt according to your taste preferences. Gradually add about 1.5 to 2 cups of water, depending on your desired consistency for the gravy—aiming for a thick, luscious sauce that will envelop the vegetables. -
Final Boil and Serve:
Give everything a thorough stir to combine the ingredients well. Taste and adjust the salt if necessary. Let the curry come to a gentle boil, ensuring that the vegetables are cooked through. Remember, the dish should only boil when you are ready to serve, keeping it fresh and delicious. -
Serving Suggestions:
This Broccoli & Vegetable Coconut Curry is best served hot alongside Neer Dosa, Kerala (Lachha) Paratha, or even a simple bowl of steamed rice. Each bite promises a burst of flavor, enhanced by the creamy coconut and aromatic spices, making it a delightful addition to any meal.
Enjoy the delightful medley of flavors that this Broccoli & Vegetable Coconut Curry brings to your table, and savor the love and care that go into every bite!
