Thai-Style Vegetable Curry
Add some Spice to your health! This amazing Thai Vegetable Curry is one of the many ways you can incorporate the benefits of broccoli into your diet. Broccoli is a powerful source of vitamins C, K and A, folic acid and fiber. So give this recipe a try… it’s quick to prepare and easy to fall in love with. Serve it over red or brown rice for a fulfilling, nutritious meal.
Ingredients:
1 large bunch broccoli
2 tsp. garlic, minced
2 cups coconut milk
2 Tbs. tamari soy sauce
1 1/2 tsp. dried lemongrass, finely ground
1 tsp. dried basil leaves
1/2 tsp. ground coriander seeds
1/8 tsp. cinnamon
1/4 tsp. ground cardamom
pinch of crushed red pepper flakes
1 lb. sweet potatoes, peeled & chopped
1/2 lb. fresh mushrooms, halved or quartered
1 1/2 cups cooked chickpeas
Directions:
Cut florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across; peel off the outer skin of the stalks and cut into 1/2-inch dice; set aside.
Heat 1 Tbs. of water in a pressure cooker (can be done in regular pot, but will take twice as long); cook the garlic over medium-high heat, stirring constantly, for about a minute.
Add the coconut milk, soy sauce, lemongrass, dried basil, spices, red pepper flakes, reserved broccoli stalks, sweet potatoes, and mushrooms.
Lock the lid in place; over high heat, bring to high pressure; lower the heat just enough to maintain high pressure and cook for 2 minutes.
Remove the lid, and stir in the broccoli florets and chickpeas; replace the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes.
Add some Spice to your health! This amazing Thai Vegetable Curry is one of the many ways you can incorporate the benefits of broccoli into your diet. Broccoli is a powerful source of vitamins C, K and A, folic acid and fiber. So give this recipe a try… it’s quick to prepare and easy to fall in love with. Serve it over red or brown rice for a fulfilling, nutritious meal.
Ingredients:
1 large bunch broccoli
2 tsp. garlic, minced
2 cups coconut milk
2 Tbs. tamari soy sauce
1 1/2 tsp. dried lemongrass, finely ground
1 tsp. dried basil leaves
1/2 tsp. ground coriander seeds
1/8 tsp. cinnamon
1/4 tsp. ground cardamom
pinch of crushed red pepper flakes
1 lb. sweet potatoes, peeled & chopped
1/2 lb. fresh mushrooms, halved or quartered
1 1/2 cups cooked chickpeas
Directions:
Cut florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across; peel off the outer skin of the stalks and cut into 1/2-inch dice; set aside.
Heat 1 Tbs. of water in a pressure cooker (can be done in regular pot, but will take twice as long); cook the garlic over medium-high heat, stirring constantly, for about a minute.
Add the coconut milk, soy sauce, lemongrass, dried basil, spices, red pepper flakes, reserved broccoli stalks, sweet potatoes, and mushrooms.
Lock the lid in place; over high heat, bring to high pressure; lower the heat just enough to maintain high pressure and cook for 2 minutes.
Remove the lid, and stir in the broccoli florets and chickpeas; replace the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes.
