Vegetarian curries are the norm in India. They are a cheap and modest mainstay of society. I’ve cooked quite a few different vegetable curries whilst I’ve been on my food journey as I want to experience as much of the traditional food as I can as I ultimately know I’ll never get the chance to visit this fascinating country.

This dish was quite different from the dishes I’ve made before that involve vegetables as usually the vegetables are the stars of the dish, however, this dish due to the roasted peanuts and heavy coconut influence the broccoli got a little lost. But hey, what do I know??

I did like the recipe due to its simple ingredients along with it almost being a stir fry so the whole cooking process didn’t take that long.

Ingredients- a large head of broccoli trimmed down to leave the florets, 3 tbsps of coconut oil, 1 heaped tbsp of ginger paste, 70g of desiccated coconut, 3 tbsp of sesame seeds, 1/2 cup of roasted peanuts, 1 tsp of chilli powder, 1 tsp of turmeric, 1 green Nino finely diced, 2 green chillies finely diced, 3 garlic cloves, 3 tomatoes chopped but just cut mine into quarters, 1 x 400ml tin of coconut milk, salt and pepper, 1/2 tsp of garam masala.

Method – place the broccoli in a pan of boiling water and allow them to simmer for 3/4 minutes. Make sure not to overcook them as they need to be firm as they go back into the curry stock later.

Whilst the broccoli is having a hot bath (as I am whilst I write this up 😂 tmi I know !! ). Heat the coconut oil, I used my wok for speed. When it’s visibly hot add in the ginger, coconut, 2 tbsp of sesame seeds, peanuts, chilli powder and turmeric then cook for 3/4 minutes stirring as you go so it doesn’t stick.

Once the mixture is cooked and become a nice sticky mess stir in the onions and green chillies. Cook the onions for 5 minutes.

Once the onion is cooked and taken on its colour add the diced garlic for 30/40 seconds ensuring it’s coated in the mixture.

Followed by the tomatoes, par-boiled broccoli and coconut milk.

Warm the coconut milk through which should only take a few minutes but make sure the broccoli doesn’t break down into mush.

Finish the dish with the garam masala, remaining 1 tbsp of sesame seeds, salt and pepper with a good handful of fresh coriander.

I served mine with shop bought chapatis to soak up the sauce.

Again, this recipe was taken from Dan Toombs aka The Curry Guy with my own little interpretation.

If you’ve read this then thank you !!