Broccoli & Lentil Curry

I honestly cannot understand people who hate broccoli.


Now hold on- give the poor vegetable a chance! Broccoli has been unfairly lumped with the most hated vegetables, amongst brussel sprouts, cauliflower and beetroot. All of these vegetables have redeemable qualities; except you beetroot, you’re absolutely hopeless.


I find that the reason why people hate these vegetables is often not because of the way the vegetable tastes but the way that it is prepared. Broccoli is often steamed until it becomes a mushy lump of green slime. I’m here to show you that broccoli doesn’t need to be steamed into submission, it can be thrown into a curry just before serving, left to soften and absorb the flavours of the curry and come out tasting fantastico! Don’t believe me, just give this recipe a try.

 

Broccoli & Lentil Curry

Ingredients

  • 1 yellow onion, diced
  • a cinnamon stick
  • 2 tbsp Thai red curry paste
  • 4 tbsp tomato paste
  • 1ร—14 oz tin of coconut milk
  • 1 cup dry red lentils
  • 200g chopped broccoli florets
  • 200g chopped green beans
  • 1 tsp garam masala
  • 3 tsp freshly squeezed lemon juice

Optional for serving: chopped peanuts, fresh parsley, naan bread, jasmine rice, squeeze of lemon juice

Method

  1. Heat some olive oil in a large non-stick saucepan. When the oil is hot, add the onions and the cinnamon stick. Fry the onions on high until starting to turn golden brown.
  2. Add the curry paste and tomato paste and stir to combine. Cook for 2 minutes or until the tomato paste is starting to caramelise; you’ll be able to tell by the browning of the tomato paste on the edges and the smell of the curry. Slowly pour in the coconut milk, stirring whilst you do so. Season with salt and pepper to taste. If the curry is too spicy then add more coconut milk.
  3. Bring the sauce to a boil before adding the lentils and reducing the heat to low. Simmer for 15 minutes or until the lentils are cooked- they should be soft but not firm to the bite. Throw in the broccoli and green beans and stir to coat in the sauce. Cook for another 5 minutes. If you find that the curry is too thick for the broccoli then add ยฝ cup of water to loosen it up.
  4. Just before serving, stir the garam masala and lemon juice through the curry and season one last time with salt and pepper. Serve hot with some warm naan and jasmine rice- enjoy!

Author: andreamakamba

Proudly Zimbabwean. Food lover. Book reader. Fact hoarder. Dream chaser

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