Videhis VeggieTable

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Basil and Coriander Curry with Broccoli & Paneer

Curry! Curry! Curry!  and this is one top class curry taking top honours on my Veggietable today.  I just love warm Asian flavours.  The combination of ingredients that I have used marries perfectly especially for well developed spicy palates 😉   Chilies is something that I can never to without and the same goes for fresh coriander.  The freshness of the coriander and basil combined with the heat of the chilli, balanced out with the coconut milk is what makes this dish a winner!

Basil and Coriander Curry with Broccoli and Paneer

Preparation:  10 minutes

Cooking time:  30 minutes

Serves 4

2 tbsp (30ml canola oil)

1 cup (250ml) broccoli cut into small florets

½ cup red peppers cubed

1 tsp (5ml) salt

400ml coconut milk

100g paneer cubed (1 cup (250ml)

Garnish with basil and coriander leaves along with chopped red chillies

For Curry Paste – Grind the following

½ cup (125ml) onion roughly chopped

1 tbsp (15ml) finely chopped ginger

½ tbsp finely chopped galangal

2 large cloves garlic

3-4 soft red chilies

¼ cup fresh coriander leaves chopped with stalks

¼ chopped fresh basil leaves

Let’s cook 🙂 

  • Grind ingredients for curry paste in a food processor or spice grinder
  • Heat oil in a pot on medium heat. Add curry paste and cook for 5 minutes
  • Toss in broccoli, peppers and salt – cook for 2 – 3 minutes
  • Pour in coconut milk. Turn up the heat – bring to a boil then lower heat and simmer for 20 minutes or until vegetable is cooked to your liking.  (I prefer mine with a nice crisp therefore my cooking time is much less)
  • Add paneer and cook for a further 5 minutes
  • Garnish
  • Serve with hot basmati rice and a squeeze of lime

One comment on “Basil and Coriander Curry with Broccoli & Paneer

  1. Raj
    June 29, 2015

    Presented well and looks like tasty one congrats Vaidehi…..


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This entry was posted on June 29, 2015 by in Vegetarian and tagged , , .
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