Broccoli and Coconut Curry |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 teaspoon ghee or butter | 6 shallots, cut into wedges | 1-1/2 teaspoons plain flour |
| 3 tablespoons tomato paste | 1/2 teaspoon chilli powder | 1/2 teaspoon ground coriander |
| 1/2 teaspoon turmeric powder | 350g/12 oz broccoli, cut into florets | 150g/5 oz potato, cut into batons |
| 250ml/9 fl oz coconut milk | ||
| 1 | In a large saucepan, heat the ghee or butter. Add the shallots and fry for 5 minutes or until brown. Remove the pan from the heat and sprinkle the flour over the shallots. Mix well and return the pan to a low heat. |
| 2 | Slowly add 450ml/16 fl oz of water, stirring constantly to avoid lumps. Mix in the tomato paste, chilli, coriander and turmeric and cook for 2 minutes. |
| 3 | Add the broccoli and potato and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender. |
| 4 | Lower the heat right down and add the coconut milk. Cook, stirring constantly, for a further 5 minutes then serve immediately. |