Chilli and Lime Peanut Broccoli Curry 

Serves 6

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  • 3 tbsp Coconut oil (or ghee)
  • 1 head of Broccoli, stem cut into cubes, florets cut into 3cm pieces
  • 5cm piece Ginger, diced
  • 400g Pumpkin, diced into 2cm pieces (skin on)
  • 2 tsp Mustard seeds
  • 3 tsp Garam masala
  • 1 tsp Turmeric
  • 60g Peanuts, roughly chopped
  • 1 Red onion, sliced
  • 1 Veg stock cube
  • 200g baby tomatoes, halved
  • 100g Coconut cream (from a can or packet)
  • 350mls Hot water
  • 2 tbsp Tomato paste
  • 2 tsp Chilli paste (I use the brand chiu chow chilli oil)
  • 2 tsp Peanut butter
  • 150g Spinach, roughly chopped
  • 2 Limes, juice

Add 3 tbsp coconut oil to a large saucepan on medium heat

Add the pumpkin, broccoli stems, red onion, ginger, half the peanuts, seasoning and spices saute for 10 minutes until softened and fragrant

Add the tomatoes, peanut butter, coconut cream, chilli paste, tomato paste, hot water and simmer for 20 minutes (add a splash more water if needed)

For the last 10 minute of cooking, add the juice from 1 and 1/2 lime, spinach and broccoli florets

Finish with some more chopped peanuts and a small squeeze of lime to serve

View Chilli and Lime Peanut Broccoli Curry 

Prep time: 10 minutes

Cook time: 35 minutes

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Dinner, Lunch, Dairy Free, Gluten Free, Vegetarian

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