Broccoli in curry sauce
1 serving
25 minutes
This is how broccoli is prepared in the Moscow restaurant Smoke BBQ.
1
Finely chop the onion, ginger, and tomatoes in their own juice.
- Onion: 10 g
- Ginger: 10 g
- Tomatoes in their own juice: 120 g
2
In a deep pan, sauté onion and ginger in butter. Remove from heat when the onion turns golden.
- Butter: 20 g
- Onion: 10 g
- Ginger: 10 g
3
Pour curry into the same pan, add tomatoes, coconut milk, turmeric, salt, and sugar, and mix actively with a spoon. Return the pan to the stove and simmer on low heat for 10 minutes.
- Curry: 20 g
- Tomatoes in their own juice: 120 g
- Coconut milk: 200 ml
- Turmeric: 3 g
- Salt: to taste
- Ground black pepper: to taste
- Chili pepper: to taste
4
Carefully clean the broccoli stem from the tough outer fibers, leaving the inner flesh.
- Broccoli cabbage: 250 g
5
Boil water in a pot - pour a lot, it should completely cover the cabbage. Add salt. Put the broccoli in boiling water for three minutes - if cooked longer, it will turn yellow and become tasteless. Then immediately transfer the cabbage to a bowl of ice.
- Broccoli cabbage: 250 g
- Salt: to taste
6
Dry the broccoli with a towel and sauté in a pan until golden.
- Broccoli cabbage: 250 g
7
Place on a plate, drizzle with sauce, top with soy sauce, and garnish with chili and roasted cashews.
- Soy sauce: 20 ml
- Cashew: 5 g
- Chili pepper: to taste