Coconut Cream Pea Curry with Broccolini Beets Ginger and Onions
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Ingredients
Instructions
- 1
If you’re using raw beets, boil or roast them until tender. Set aside.
- 2
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- 3
Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.
- 4
Add the curry powder and stir for about 30 seconds to release its flavors.
- 5
Pour in the vegetable broth and bring to a boil. Stir in the broccolini, green peas, and cooked beets.
- 6
Reduce heat and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the vegetables to cook through.
- 7
Stir in the coconut cream and season with salt and pepper to taste. Simmer for another 5 minutes until heated through.
- 8
Serve hot, garnished with fresh cilantro if desired, over cooked rice or with naan.
This fragrant curry offers a delightful combination of sweet peas, tender broccolini, and roasted beets, all enveloped in a rich coconut sauce with a touch of ginger and spices. It’s a hearty and nutritious dish that's a feast for the senses.
Flavor Profile
This curry is rich and creamy, with a delightful sweetness from the peas and beets, complemented by the freshness of broccolini. The ginger and curry powder provide warmth and aromatic depth, making each bite satisfying and flavorful.
Enjoy making this scrumptious curry, darling! If you have any modifications in mind or other questions, just let me know!
