You have to try this amazing vegan broccoli curry recipe! It will be one to remember!
Here is a vegetarian and vegan dish that Jp and Eloise absolutely loved! I had these broccoli crowns and stems in the refrigerator for a few days and I wanted to figure out something to do with them. I wanted to create a gourmet look and flavor but one that didn’t necessarily take 2 days to make.
This is what I came up with! I like to make the broccoli puree with a Vitamix. It looks, in reality, more complex than it really is. Here is broccoli prepared 3 different ways, a fantastic contrast on flavors and textures! A great starter to any meal. Here is the broccoli curry recipe I hope you enjoy it!
Vegan Broccoli Curry with Mint
- 1 cup broccoli heads
- 1 cup broccoli stems (scraps chopped)
- 1 cup veg stock
- 1 tsp curry powder
- 1 tsp cumin powder
- 1/3 cup cilantro leaves
- 1 tbsp olive oil
- salt (to taste)
- 2 cup veg stock
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tsp graham marsala
- 1 serrano
- 4 slices broccoli stems (peeled, shaved thin and blanched (held at room temperature))
- 2 cup broccoli heads
- mint leaves (and chives blossoms)
- 1 cup vegetable oil
- 3 tbsp curry powder
- 1/2 tsp salt
For the Broccoli Purée
In a small sauce pot on medium heat, add olive oil, broccoli heads, stems, and spices. Cook for 2-3 minutes and then add the vegetable stock. Bring to a boil, cover, and turn down to a simmer. Cook for 10 minutes until the broccoli is all very tender.
Then strain off the liquid (but reserve it) place the cooked broccoli in a vitamix with cilantro and some of the reserved liquid. Puree until smooth, you might need to add a touch more liquid if it is too thick. Season the puree, set aside and keep warm.
For the Curry Broth
This is a simple curry broth. Place all the ingredients in a pot. Bring to a boil and turn down to light simmer. Cook for 8 min and then turn down to low heat.
For the Curry Oil
In a small pot add 2 tbsp of the oil and the curry powder and cook over medium heat for 30-45 seconds to release the flavor of the spice. Then pour in the rest of the oil and slowly bring the oil up to 165 degrees and then turn off and let the oil steep until it reaches room temperature. Season and strain through a fine mesh strainer into a squirt bottle. Set aside.
Place the 2 cups of broccoli heads into the warm curry broth. Season lightly with salt and cook for 3-5 minutes until the broccoli is tender (you might need to do this in batches) . To plate place a few spoonfuls of broccoli puree in the bottom of the bowl.
With a spider or a perforated spoon, scoop out the broccoli crowns out of the curry broth. Then take 4 slices of blanched, room temperature broccoli stems, and place on top. Season with salt. Then ladle a little extra curry broth around the bowl. Finish with curry oil, herbs, and flowers. Serve and enjoy!