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A fragrant coconut curry filled with tender vegetables instantly transports you to Southeast Asian kitchens. This satisfying vegetarian dish combines crisp broccoli, mushrooms, and chickpeas in a velvety coconut sauce. The blend of textures and flavors transforms simple ingredients into an extraordinary meal that even dedicated meat-eaters enjoy. Over the years, this curry has become a cherished family recipe.
The depth of flavor comes from properly sautéing each ingredient to develop its unique characteristics. Recently, this curry impressed a skeptical dinner guest who helped himself to three servings, won over by the rich sauce and perfectly cooked vegetables.
Essential Ingredients Guide
- Broccoli - Select organic when possible, with tight dark green florets. Include peeled stems cut into batons for extra texture
- Button Mushrooms - Choose firm, white caps without blemishes. Clean gently with a brush or damp paper towel
- Coconut Milk - Use premium brands with at least 60% coconut content. Shake well before opening
- Chickpeas - Canned varieties work well - rinse thoroughly and drain to better absorb the sauce
Step-by-Step Instructions
- 1. Vegetable Preparation
- - Clean broccoli under cold water
- Separate florets with 4-5cm stems
- Peel main stem and cut into even batons
- Clean mushrooms gently
- Slice mushrooms evenly (5mm)
- Finely chop onion and garlic
- Grate fresh ginger - 2. Aromatics Base
- - Heat large pot or wok over medium heat
- Add oil and heat until shimmering
- Cook diced onion with pinch of salt until translucent (5-7 min)
- Add garlic and ginger, cook 2 minutes
- Toast curry paste for 1-2 minutes - 3. Vegetable Cooking
- - Add mushrooms and brown 4-5 minutes
- Add broccoli and coat with spices
- Pour in coconut milk, stirring gently
- Add water if needed for desired consistency
- Cover and simmer 10-12 minutes
- Test broccoli with knife tip - 4. Final Steps
- - Add drained chickpeas
- Simmer 5 more minutes
- Season with soy sauce
- Adjust sauce thickness
- Add fresh black pepper
- Garnish with fresh cilantro
- Rest 5 minutes before serving
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Keep extra coconut milk on hand to adjust the sauce consistency since different vegetables release varying amounts of liquid during cooking.
Serving Suggestions
Serve this curry with:
- Fragrant basmati rice with bay leaf
- Protein-rich quinoa
- Toasted naan bread
- Stir-fried rice noodles
Storage Tips
- Keeps 3 days refrigerated in airtight container
- Freezes up to 2 months (omit fresh herbs)
- Reheat gently on stovetop
- Add liquid if needed when reheating
This curry represents modern cooking at its finest - honoring traditions while adapting to contemporary lifestyles. It tells the story of culinary exploration and discovery, transforming simple ingredients into something remarkable through technique and care.
This recipe emerged from an impromptu dinner with vegetarian friends. That first attempt was memorably spicy, but the experience taught valuable lessons about balancing flavors. Now each preparation brings back fond memories of that evening and how kitchen experiments lead to delicious discoveries.
Recipe Tips
- → How can I make this curry less spicy?
- Use a milder curry paste or cut back on how much you use. Adding more coconut milk will also help tone down the heat.
- → Is it okay to freeze this curry?
- Absolutely! It stores well in the freezer for up to three months. Just thaw it overnight in the fridge before reheating.
- → What sides go best with it?
- Basmati rice works perfectly, but quinoa, rice noodles, or some naan bread are great options too.
- → How can I add more protein to this dish?
- Throw in some firm tofu, lentils, or just boost the amount of chickpeas for an extra protein punch.
- → What’s a fun way to switch it up?
- Try swapping out the vegetables for your favorites like squash, spinach, or carrots. Adding spices like cumin or cardamom can also elevate the flavor.