This delicious and warming curry is naturally rich in Vitamin C thanks to the red chilli, peppers and broccoli.
Cut the broccoli into small florets.
Place onto a baking tray and into the oven at 390°F, for 30-40 minutes, until the broccoli is brown and crispy.
In a large sauce pan place the curry powder, coriander, cumin and dry fry for a couple of minutes, until fragrant.
Thinly slice the onions, chilli and peppers. Add a little oil to the pan along with the onions and chilli, and fry until soft.
Add the peppers and fry for another few minutes until the peppers are beginning to brown and soften.
Add the chopped tomatoes and coconut milk to the pan. Drop in the bay and curry leaves. Bring the curry to the boil and then reduce the heat and leave to simmer.
Allow the curry to simmer for around 25-30 minutes.
Once simmered stir in the oven cooked broccoli.
Remove from the heat and enjoy, with rice and poppadoms for that real takeaway vibe.
Ingredients
Directions
Cut the broccoli into small florets.
Place onto a baking tray and into the oven at 390°F, for 30-40 minutes, until the broccoli is brown and crispy.
In a large sauce pan place the curry powder, coriander, cumin and dry fry for a couple of minutes, until fragrant.
Thinly slice the onions, chilli and peppers. Add a little oil to the pan along with the onions and chilli, and fry until soft.
Add the peppers and fry for another few minutes until the peppers are beginning to brown and soften.
Add the chopped tomatoes and coconut milk to the pan. Drop in the bay and curry leaves. Bring the curry to the boil and then reduce the heat and leave to simmer.
Allow the curry to simmer for around 25-30 minutes.
Once simmered stir in the oven cooked broccoli.
Remove from the heat and enjoy, with rice and poppadoms for that real takeaway vibe.