Broccoli and Coconut Curry

Name: Broccoli and Coconut Curry
Yield: Serves 4
Ingredients: few sprigs fresh coriander (cilantro), roughly chopped or snipped; 1 firm beefsteak tomato, sliced; 1 tbsp olive oil; 1 large or 2 small heads of broccoli (about 500 g/1 lb 2 oz), trimmed and cut into bite-size pieces; cooked basmati rice; 1 × 400 g (14 oz) can full-fat coconut milk salt, to taste; 1 tbsp curry paste (see note); 2 garlic cloves, crushed; 1 medium white onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is so quick and easy to make and absolutely delicious. If you have an onion, a can of coconut milk and some rice in the cupboard, and some vegan curry paste in the fridge, you only need to buy a couple of fresh ingredients and you’ve got your meal.

Ingredients

1 large or 2 small heads of broccoli (about 500 g/1 lb <

Side dish
Spicy
Gluten-free
Vegan

Method

Bring a shallow saucepan of water to the boil, add the broccoli and boil for about 5 minutes, or until it is tender to the point of a knife. Drain and set aside.

Meanwhile, heat the olive oil in a separate saucepan over a low heat. Add the onion and garlic and fry gently for 7–10 minutes, until tender.

Stir in the curry paste and coconut milk and gently heat through, then stir i