I’ve made this dish before, but think it deserves another spotlight. To me, broccoli is best when it’s soft and swimming in a creamy sauce. This recipe lets me have that experience without feeling weighed down. This is a rich and filling recipe that is vegan and only involves a handful of ingredients.
Here are some glowing facts about the showstopper, aka broccoli:
Broccoli: is packed with potassium, magnesium and calcium, which help regulate blood pressure, contains the recommended daily allowance of vitamin C, fights cancer, contributes to bone health with its vitamin K and calcium content, protects against sun damage, boosts the immune system with its beta-carotene, zinc and selenium, is high in fiber, promotes weight loss, improves vision, and prevents heart disease.
Broccoli, Carrot and Peas with Coconut Curry Sauce
Keywords: dinner vegan vegetarian broccoli carrots coconut turmeric
Ingredients (2 servings)
- 1 head of broccoli
- 2-3 large carrots
- 1 can peas (15 ounces)
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon sea salt
- 1.5 cups coconut milk
Chop the carrots and remove the broccoli florets from the head stem. Drain and rinse the peas.
In a medium saucepan over medium heat, add olive oil, diced garlic clove, turmeric, coriander, cumin, and salt. Mix for 1 minute. This enhances the flavor of the spices. Add the broccoli and carrots to the saucepan. Add 1/2 cup of water and cover the saucepan with a lid and let sit for 5 minutes.
Pour the coconut milk and peas into the saucepan and cover with a lid. Let the mixture cook for 10 more minutes or until the broccoli and carrots are tender.
Serve and enjoy!
So creamy and delicious.
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