Cannellini Broccoli Vegan curry
Cannellini Broccoli Vegan curry bursting with proteins and flavours.
Ingredients
- 400 Grams Cannellini beans / White Kidney beans
- 1 Cup Broccoli Florets
- 1 Onion Chopped
- 2 Tomatoes Chopped
- 2-3 Green chillies Make a slit in the centre
- 250 ML Coconut Milk
- 1/2 Teaspoon Salt As per taste
- 1/3 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Garam Masala Powder
- 1/3 Teaspoon Turmeric Powder
- 2 Tablespoon Oil
- Fresh Coriander Leaves For garnishing
- Plum tomatoes For garnishing
Instructions
- Heat 1 tablespoon oil in a pan and add broccoli florets to it. Sauté them for 5 minutes. Take them out and keep aside.
- Heat rest 1 tablespoon oil in the same pan and add onion to it. Sauté till they turn pink. Add all the spices, fresh chillies and chopped tomatoes now and sauté till tomatoes turn mushy.
- Add Cannellini beans and 1/4 cup of water to it and mix them together. Now add coconut milk and let the curry boil. Once boiling add broccoli florets and cook again for 5 minutes.
- Once it reach desired consistency, switch off the heat and transfer them to a bowl. Garnish with coriander leaves and plum tomatoes and serve hot.
Notes
- Using Kashmiri red chilli powder or paprika powder gives nice colour to the gravy.
- You can use other green vegetables too in the curry like beans, capsicum etc.
Nutrition
Nutrition Facts
Cannellini Broccoli Vegan curry
Amount Per Serving
Calories 206
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 554mg24%
Potassium 377mg11%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 5g6%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.