I am back with a recipe for a curry. This recipe has been in my drafts for over a fortnight now. I avoided posting this recipe because I did not find the pictures to be very satisfactory. But since I have been a bit busy with some odd jobs, I haven't been able to photograph anything I prepared. So now I have no other go but to post this.
This curry may not look very appealing to you in the photographs, but then looks can be deceptive. Can't they? This is one of those curries which was prepared without any recipe or forethought. I just had this broccoli and some coconut milk. So I add all the ingredients that I felt would complement these ingredients. I never thought that the curry would turn out so good. And I was pleasantly surprised when I tasted it That is when I decided to shoot it. But then it was already time for S's lunch so I just had to shoot quickly with whatever props I could lay my hands. So now you know why the pictures are so bad.
Now coming back to this dish, This is a very simple, everyday curry that can be easily prepared. IF you have the coconut milk on hand then this curry is a breeze to prepare. This dish tastes great with either rice or rotis. But I found that the curry was a little tastier with rice.
Broccoli, carrot and peas curry with coconut milk recipe:
Preparation time: 20min
Cooking time: 15mins
Broccoli- 1 large head, separated into florets
Carrot- 1 large, peeled and chopped into 1" pieces
Peas- 1/2 cup
Onion- 1 med sized, finely chopped
Ginger- 1" piece, crushed into fine paste
Green chili- 1, slit
Red chili powder- 1/2tsp
Coriander seed powder- 1tsp
Garam masala- 1/4tso
Thick Coconut milk- 1/2 cup
Oil- 1 tbsp.
Cumin seeds- 1 tsp
Asafetida- A pinch
Salt to taste
Sugar- 1 tsp
Rice flour or corn starch- 1 tsp
Coriander leaves to garnish
- Blanch the broccoli florets in hot water and keep aside.
- Make a paste of the rice flour or corn starch with 2 tbsps. of water and set aside.
- Heat oil in a thick bottomed pan and add the cumin seeds.
- Once they turn brown, add the asafetida and fry for a few seconds.
- Add the onion and the crushed ginger and fry till the raw smell goes and the onion turns pink.
- Add the slit green chili, peas and carrots and fry till the vegetables are half cooked.
- Add the turmeric, red chili powder, coriander seed powder, salt and sugar and sauté the mixture for 3-4mins more.
- Stir in the coconut milk and half a cup of water and cook covered for 5min.
- Add the blanched broccoli and garam masala and cook for 2mins more till the vegetables are completely cooked and tender.
- Stir in the garam masala and the rice flour or corn starch paste and cook for two more mins so that the mixture thickens.
- Take off the heat and garnish with coriander leaves. Serve hot with rice or rotis.
This vegan curry is my contribution to Nancy's YBR for the month of Feb. event.