Ingredients

 

Broccoli Purée

  • 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

Curry Broth

  • 2 cup veg stock
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1 tsp graham marsala
  • 1 serrano

Garnish

  • 4 slices broccoli stems peeled, shaved thin and blanched (held at room temperature)
  • 2 cup broccoli heads
  • mint leaves and chives blossoms

Curry Oil

  • 1 cup vegetable oil
  • 3 tbsp curry powder
  • 1/2 tsp salt

Nutritional information

Calories: 837kcalCarbohydrates: 26gProtein: 10gFat: 84gSaturated Fat: 73gCholesterol: 1mgSodium: 3024mgPotassium: 973mgFiber: 3gSugar: 6gVitamin A: 1924IUVitamin C: 5mgCalcium: 117mgIron: 16mg

Certified Reconditioned Standard

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 4 people

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.
    Broccoli Curry

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.  

To Finish

  • 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!
    Vegan Broccoli Curry Recipe

Video

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