Spicy Vegan Broccolini Curry

I threw this together one night for Hannah and she said it was better than takeout. That’s her highest compliment. In making this I was inspired by several spicy broccoli recipes I recently read and various curried vegetable dishes we’ve gotten from restaurants in the area. Hopefully you’re as impressed with this dish as she was.

Pantry and Spices



1 Bunch Broccolini (8 oz.)
1/2 Medium Red Onion
2 Medium-Sized Carrots
1 Large-Sized Parsnip
1 in. Knob of Ginger
3 Cloves of Garlic


1 C Basmati Rice
7 oz. Coconut Milk
2 Tbsp Calabrian Chiles*
*These are what I had on hand at the time. Use any pepper you prefer to add some heat.


1/2 Tbsp. Curry Powder
Kosher Salt
1 tsp. Black Pepper


1. Cook the Rice

Rinse the 1 C basmati rice and begin cooking it using whichever method you prefer so that it will be ready when the curry is finished.

2. Prepare the Produce
  • Broccolini – Remove any leaves from the stems. Cut off the tough ends of the stems. Chop florets and stems into one inch long pieces.
  • Carrots and Turnip – Peel and cut into wedges
  • 1/2 of Red Onion – Slice into thin julienne strips
  • 1 inch of Ginger – Peel using a spoon and mince into the smallest pieces you can cut
  • 3 Cloves of Garlic – Shave into thin strips
3. Cook the Vegetables

Add the chopped carrots and parsnip to a pot and cover with water. Salt generously. Bring to a boil and let cook for 5 minutes, until the carrot and parsnip are tender.

Microwave the broccolini for 2 1/2 minutes. It’s weird technique, I know, but it blanches the broccolini perfectly.

4. Make the Curry

Once the carrot, parsnip, and broccolini have finished cooking, heat a large skillet over medium heat. Add a neutral oil the pan along with the 1/2 red onion and 1 inch of ginger. Season with kosher salt and 1 tsp. black pepper. Cook until onions have softened, about 5 minutes.

Add cooked carrots and parsnip to the pan along with the garlic. Cook until garlic is fragrant, about 2 minutes.

Add the cooked broccolini and 2 Tbsp Calabrian chiles to the pan and cook for 2 minutes.

Finally, add the 7oz. coconut milk, 1/2 Tbsp curry powder to the pan. Toss all the ingredients together and let the coconut milk cook through the vegetables, about 3 minutes.

5. Serve

Serve the curry over rice. Garnish with cilantro leaves.

Prepped produce
Finished curry

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