Category: lunch, dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 1 head broccoli, cut into florets
- 1 cup cashews
- 1 red bell pepper, diced
- 1 can coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon table salt
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lemon juice
Directions
Heat the coconut oil in a wok over medium heat.
Add the minced garlic and ginger to the wok and sauté for about 1 minute until fragrant.
Stir in the ground cumin, ground turmeric, curry powder, cayenne pepper, ground black pepper, and salt. Cook for another minute to release the flavors.
Add the diced red bell pepper and broccoli florets to the wok. Stir well to coat the vegetables with the spices.
Pour the coconut milk into the wok and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15 minutes, or until the broccoli is tender.
While the curry is simmering, toast the cashews in a dry pan over medium heat until they are golden brown. This should take about 3-5 minutes. Set aside.
Once the broccoli is tender, stir in the toasted cashews and lemon juice. Cook for an additional 2 minutes to heat through.
Serve the curry hot, ideally over a bed of cooked long-grained rice if available.
Ingredients
- 1 head broccoli, cut into florets
- 1 cup cashews
- 1 red bell pepper, diced
- 1 can coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon table salt
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lemon juice
Category: lunch, dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Heat the coconut oil in a wok over medium heat.
Add the minced garlic and ginger to the wok and sauté for about 1 minute until fragrant.
Stir in the ground cumin, ground turmeric, curry powder, cayenne pepper, ground black pepper, and salt. Cook for another minute to release the flavors.
Add the diced red bell pepper and broccoli florets to the wok. Stir well to coat the vegetables with the spices.
Pour the coconut milk into the wok and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15 minutes, or until the broccoli is tender.
While the curry is simmering, toast the cashews in a dry pan over medium heat until they are golden brown. This should take about 3-5 minutes. Set aside.
Once the broccoli is tender, stir in the toasted cashews and lemon juice. Cook for an additional 2 minutes to heat through.
Serve the curry hot, ideally over a bed of cooked long-grained rice if available.
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