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.
|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*|
|1/2 Tbsp. Curry Powder|
|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.
Serve the curry over rice. Garnish with cilantro leaves.