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Curried broccoli medley


  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 6 curry leaves dried
  • 4 garlic cloves, crushed
  • 2 chillies green, washed and finely chopped
  • 2 tomatoes, washed, cut into small cubes
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 3 cups broccoli, washed and cut into small florets
  • 1 white onion, cut into large chunks
  • 1 red pepper, washed and cut into large chunks
  • 1 cup coconut cream
  • 1 teaspoon sea salt
  • 1/3 cup roasted peanuts


  1. Heat oil in a large pot over medium heat, add the mustard seeds and curry leaves and fry.
  2. When the mustard seeds start to splutter, add garlic and continue to fry until it's golden.
  3. Add chopped chillies, and give everything a good stir. At this point, add the tomatoes, and cook on medium heat for three to four minutes or until the tomatoes are softened.
  4. Add curry powder and turmeric and stir well. Then immediately add the broccoli florets. Mix well to coat the florets with the tomato-spice mixture.
  5. Add chopped onion and pepper, stir and cook for one to two minutes on low-medium heat.
  6. Follow with the coconut cream, and give everything a good stir. Cook on medium heat for one to two minutes.
  7. Season with salt to taste, stir in the peanuts and switch off the heat. Enjoy! 

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