Broccolini Curry

Broccolini Curry -  This lovely, mild, creamy, coconut curry will delight everyone.
Servings: 2 yield(s)
Ingredients
  • 2 tbsp Sesame seeds
  • 35 g raw Peanuts
  • 250 g Broccolini - cut into 5 cm pieces
  • 2 tbsp Olive oil
  • 0.5 cm Ginger - finely chopped or grated
  • 35 g shredded Coconut - soaked in a little warm water, overnight
  • 0.25 tsp Cayenne pepper
  • 2 tsp Turmeric
  • 1 medium Onion - roughly chopped
  • 1 Green chilli - seeds removed - finely diced
  • 2 cloves Garlic - minced
  • 2 small Tomatoes - roughly chopped
  • 200 ml Coconut milk
  • 0.25 tsp Garam masala (See NOTE)
Instructions
  1. Dry fry the sesame seeds in a small non-stick frying pan, over a high heat, tossing frequently until light brown. Set aside.
  2. In the same pan, dry fry the peanuts, over a high heat, tossing, until toasted. Set aside.
  3. Place the broccolini in a suitable bowl and microwave for 5 minutes – until crunchy-tender.
  4. Heat the oil in a large frying pan or wok, over a medium-high heat.
  5. Add the ginger, coconut, half the sesame seeds, the peanuts, cayenne pepper and turmeric and cook, stirring, for 3 minutes.
  6. Add the onion and chilli and cook, stirring, for a further 5 minutes – until the onion becomes translucent.
  7. Add the garlic, stir through and fry until fragrant – about 1 minute.
  8. Add the tomatoes and broccolini.
  9. Add the coconut milk, bring to the boil, lower to a simmer and cook until the broccolini is cooked but still firm.
  10. Season to taste.
  11. Serve over rice and top with the remaining sesame seeds and garam masala.
Recipe Notes

OR make your own:- Garam Masala