We, in Australia, are smack in the middle of winter. And ‘tis the season for comfort food cravings! Curries and soups are high on rotation for weeknight dinners. Yay for that!
Being Indian, curries are usually a conversation starter when I talk to friends who are not from the South Asian background. One question I often get asked is how I have the patience to make curries frequently. Setting aside the fact that curries get made at home on a daily basis, not all curries are complicated.
I’m all about the easy recipes; I love to make, eat and share simple recipes. Even at home, I very rarely spend long hours making meals. Simple food can be delicious and nutritious, and that is my mantra. This is even more relevant for me being on a low-crab lifestyle while the rest of the family eats healthy yet regular meals. So, my focus is on optimising my time while making yummy yet healthy foods. Meal prep is a huge part of my time management.
Speaking of which, curries and soups, I find are the most convenient to plan bulk cook. The Cauliflower & Broccoli Curry is especially super easy to make and portion out for weeknight dinners. Low in carbohydrates and high on flavour, this vegan curry makes one of the healthiest dinners. I enjoy this hearty curry with konjac rice or just on its own.
- Cauliflower – 100g
- Broccoli – 100g
- Onion – 30g, chopped thinly
- Garlic – 4 cloves, chopped
- Olive oil – 2 tsp
- Mustard seeds (optional) – 1 tsp
- Curry leaves (optional) – 1 sprig
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam masala – 1 tsp
- Coconut milk – ¼ cup
- Salt – To taste
- Clean the cauliflower and broccoli thoroughly.
- Chop cauliflower & broccoli into florets. Don’t throw away the stubby bits in the bottom, they give the curry an excellent texture.
- Heat oil in a pan.
- Add the mustard seeds, let it splutter.
- Toss in the garlic, onion and curry leaves. Cook until soft.
- Mix in the salt and spice powders. Cook for another minute.
- Add the cauliflower and broccoli florets.
- At this stage, add a splash of water to de-glaze the pan.
- Cover and cook for 3 minutes or until the vegetables are cooked.
- Pour the coconut milk and mix the curry well.
- Simmer and cook the curry for 2 minutes until the curry is thick and creamy.
- If you like a thinner curry, add more water and cook for a minute or two longer.
- Once done, turn off the stove.
- Serve curry hot with low-carb sides or just on its own.
- Place your list items here
- You could bulk the curry by adding broccoli.
- If you prefer a much creamier curry, swap coconut milk for coconut cream.
- Adjust ingredients to suit your preference.
- Use any other spice powder of your liking in place (or in additional) of garam masala.