Broccoli with Red Curry and Peanuts

Quick, delicious, effortlessly adaptable. Use cauliflower, sweet potatoes, winter squash or even just potatoes and onions if that’s what you have in your pantry.


Makes 4 servings


3 tablespoons olive oil

1/2 onion, thinly sliced

2 cloves garlic, minced

2 scallions, finely sliced

2 to 3 teaspoons red curry paste (spice levels can vary from brand to brand)

1 1/4 pounds broccoli, stems peeled and chopped and florets chopped into bite-sized pieces


1/2 cup dry-roasted peanuts


Heat 1-1/2 tablespoons of the oil in a large, heavy skillet over medium high heat. Add the onions, garlic, scallions and curry paste and stir well. Cook, stirring frequently, for 3 to 4 minutes being careful not to burn the vegetables.

Add the broccoli, a few pinches of salt and the rest of the oil if the ingredients in the pan look dry. Stir well, cover and cook, stirring often for 5 to 7 minutes or until the broccoli is tender but not soft. 

While broccoli is cooking, toast the peanuts in a small skillet in a little oil and a sprinkle of salt if needed. Toast until deep golden brown, about 7 minutes. Remove from pan, let cool and roughly chop.

Taste broccoli and adjust with salt. Serve with toasted nuts.

2-4 servings broccoli cauliflower curry roasted vegetables

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