Vegan Recipe Collection Over 800 Vegan Recipes

Broccoli Curry
2 tbsp oil
2 tbsp sesame seeds
1 tbsp poppy seeds
50g / 2oz freshly grated or desiccated coconut
2.5cm / 1inch cube fresh ginger, peeled and sliced finely
50g / 2oz raw peanuts, skins removed
1/2 tsp chili powder
1/2 tsp turmeric
1 onion, finely sliced
2 tomatoes, chopped
500g / 1lb 2oz broccoli cut into chunks
3 green chillies, slit lengthwise
salt
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In a frying pan, heat 1 tbsp of the oil and cook the sesame and poppy seeds for 2 minutes over a
medium heat, stirring. Add the coconut and ginger and sauté until brown. Then add the peanuts, chili
powder, turmeric and some salt. Mix well and continue cooking for another minute.
Remove from the heat and place the contents of the pan in a spice mill or grinder. Process the mixture
for about 3 minutes to give a fine paste.
Heat the remaining 2 tbsp of the oil in a large saucepan. Add the sliced onion and cook for 2-3 minutes,
then add the tomatoes and continue cooking for another 5 minutes or until most of the juices have
evaporated.
Stir in the coconut paste, then the broccoli and green chillies, stirring gently, for 5 minutes. Add
450ml/16oz of water, then cover and simmer for 10 minutes, stirring occasionally.
Taste and add more salt, if required, then bring the mixture to a boil and cook until the broccoli is tender,
stirring occasionally. Serve hot.
Pepper Masala
2 cloves garlic
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