The last time I made this dish was more than 2 years ago. With Spring in full bloom, I thought it would be nice to revisit it, as it features some Spring vegetables, including broccoli and peas. The coconut curry is super decadent tasting but comes incredibly light to the body! Enjoy every bit.
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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