Fresh Broccoli Curry Recipes

Steps:

• Wash the broccoli and separate it into florets.
• Steam until just tender.
• In a large frying pan put the oil, mustard seeds, urad dal (split white), cumin seeds and dried red chili pieces.
• Heat over high heat until the mustard seeds have started to pop AND the urad dal is a light brown color.
• Immediately reduce heat to low.
• Add the steamed broccoli and stir to blend.
• Add salt to taste.
• Turn off heat.
• Garnish with the roasted cashew nuts.

Steps:

• Preheat broiler. Drain tofu on paper towels for 10 minutes and pat dry. On a foil-lined baking sheet, toss tofu with 1 tablespoon vegetable oil and tamari. Broil, turning once, until golden, 6 to 8 minutes.
• Place chiles in a small bowl and cover with lime juice to pickle them. Heat remaining 1 tablespoon oil in a pot over medium. Add ginger, shallot, cilantro stems and a pinch of salt. Cook, stirring, about 2 minutes. Add green curry paste and cook 1 minute more. Add coconut milk and 1/2 cup water; season with salt and pepper.
• Bring to a boil, then reduce heat and add broccoli florets. Simmer, partially covered, until florets are tender, about 3 minutes. Add tofu, season with salt and pepper to taste, and serve with brown rice, cilantro leaves, and reserved pickled chiles.