Quick broccoli curry.


If you think curry is a slow cook, think again. This quick cauliflower curry is a hasty curry. Once you’ve finished chopping, this bright, elegant flavor curry can be on the table in 20 minutes – it’s great when you’re tired and want quick nutrition and good taste. This dish is basically a stir-fry with south Asian cooking techniques. It is worth noting that Indian chefs use “kadhai” for this kind of cooking, which is very similar to a wok, so the idea is not as much as it first appeared. Although chicken or fish is a great accompaniment, you can also serve a delicious protein vegetarian meal with brown basmati rice and Ann’s Simple Dal.

Cook the cauliflower until 2 to 3 minutes and set aside. Heat the coconut oil to medium heat with a wok or large skillet. Add the garlic and stir-fry until it begins to stain.

Add cauliflower and jalapeno. Sprinkle with salt. Cook for 1 minute.

Add turmeric, cumin and chili. The cook churned the vegetables. Add coriander, ginger, tomato and lime juice. Bring a small fire. Reduce the heat and cover.

Simmer for about 10 minutes or until the cauliflower is soft. Taste the salt. Use a lime wedge as a side, or as a brown basmati rice.

This simple and delicious dish is one of the best ways to cook salmon, and I know it doesn’t involve an oven or grill. The warm, spicy flavor of the yellow curry is the perfect foil for the rich salmon, and a perfect pot of rice with vegetables. The best part is, if you don’t feed the thousands of dollars, you can boil soup to the step 3, and then put some soup in the refrigerator, or frozen, it allows you to add some salmon for dinner to others.

Add the olive oil to the medium heat. Combine carrots, potatoes and Romanesco. Season with salt and pepper and cook for about 10 minutes until the vegetables begin to soften.

Add spring Onions, ginger, garlic and curry sauce. Stir together. Cook, stirring for about 2 minutes until fragrant. Be careful not to burn the spices.

Add coconut milk and 3 quarts of water. Boil, reduce to simmer. Cook for about 10 minutes.

Add the salmon and cook for another 10 minutes until the salmon is fully cooked and the vegetables tender. Service immediately.


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