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Broccoli and cauliflower curry with broad beans

This broccoli and cauliflower curry with broad beans is a  vegan, low-carb, low-cal and gluten-free dish which is tasty too! Serve it with brown rice or lentil wraps.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 red chilli deseeded
  • 2 cm piece of turmeric root
  • 2 cm piece turmeric root
  • 2 cm piece ginger root
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp sea salt
  • 1 tsp ground peppercorn
  • 1 small head cauliflower
  • 1 small head broccoli
  • 1 small carrot
  • 1 tin chopped tomato
  • 1 bay leaf
  • 1 small piece of cinnamon bark
  • 1.5 cup broad beans
  • To serve: 2 Tbsp chopped coriander leaves

Method
 

  1. Peel then finely chop the onion, garlic, chilli, turmeric and ginger.
  2. Heat the oil in frying pan and gently sauté the onion for 5 minutes.
  3. Add the garlic, chilli, turmeric and ginger. Stir for another minute.
  4. Add the mustard seeds, cumin seeds and coriander seeds, and stir for a few seconds.
  5. Meanwhile, cut the cauliflower and broccoli into chunks, the carrot into slices. Add these to the stew.
  6. Add the tinned tomatoes then the salt & pepper. Using the tin, add enough water to cover the veggies well.
  7. Add the bay leaf and cinnamon bark then bring to the boil.
  8. Gently simmer for 10 minutes under cover, then add the broad beans and cook for a further 5 minutes or so, until the beans are tender.
  9. Serve warm with chopped coriander leaves.