Broccoli Pantry Curry

I once asked a nutritionist friend of mine whether fresh or frozen veg were better nutritionally. I was surprised that she said unless the fresh veg are super-fresh, that frozen actually tend to have higher vitamin levels. A good reason not to feel guilty about the convenience of frozen veg as part of your repertoire of ‘pantry meals’.

I used to think that you needed more than just ‘curry powder’ to make a curry. But as I’ve discovered time and time again, a good curry powder is a brilliant way to instantly transform a dish into a tasty curry. I like to make my own but most commercial curry powders will do the job. You might like to experiment with different brands to find your favourite.

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Broccoli Pantry Curry

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 1 can coconut milk 400mL / 1.5 cups
• 1 bag frozen broccoli 500g / 1lb
• 2-3 teaspoons curry powder

Instructions

• Add coconut milk, frozen broccoli and curry powder to a medium saucepan.
• Cover and place on a high heat. Bring to a boil then cook for about 5 minutes or until the broccoli is hot and cooked.
• Taste and season generously, it will need quite a bit of salt. You may like to add a little more curry powder too.

**NOTE FOR SOUPSTONES MEAL PLANNERS**
I created this recipe as a ‘pantry’ favourite using frozen packaged broccoli. It also works really well with fresh broccoli, you’ll just need to simmer for a little longer.

Variations

fresh broccoli – replace frozen with 2 heads broccoli chopped into little trees and stems finely sliced. Simmer a little longer for the broccoli to cook.

different veg – try cauliflower or peas.

more substantial – serve on a bed of steamed rice, cooked noodles or finely grated raw cauliflower (aka ‘cauliflower rice’).

no curry powder? – replace with 2-3 tablespoons thai style curry paste.

richer – stir in 2-3 tablespoon peanut butter.

carnivore – add some finely sliced chicken breast or thigh fillets with the broccoli. Make sure chicken is cooked through before serving.

more veg – add cauliflower and onion.

Waste Avoidance Strategy

none required! – a true pantry meal.

fresh broccoli – broccoli keeps wrapped in a plastic bag in the fridge for a few weeks. If you needed to store it for longer, just pop it in the freezer (wrapped of course!)

Problem Solving Guide

watery – a downside to using frozen veg is they can seem quite watery. For a thicker curry, simmer a little longer with the lid off (best to remove the broccoli while you do this so it doesn’t over cook).

bland – it will need quite a bit of salt. You may like to add a little more curry powder too. Or for a more fiery curry add a little fresh or dried chilli.

mushy broccoli – it’s easy to overcook frozen veg because the freezing process changes the texture. Not much can be done for now but next time keep an eye on it.

Do Ahead Potential?

Great! Will keep in the fridge for 1-2 weeks.

Serving Suggestions

In big bowls with a spoon. If you have fresh basil or coriander leaves (cilantro) you could serve them on top.

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