1. Prep the ingredients:
Cut the broccoli into florets and wash thoroughly. Peel and finely chop the onion, garlic, and ginger. Roughly chop the cashews (or peanuts).
2. Sauté the aromatics:
Heat the oil in a large pot. Sauté the onions until translucent, then add the garlic and ginger. Cook for another 1–2 minutes.
3. Add the spices:
Stir in curry powder, turmeric, cumin, paprika, and chili powder. Briefly toast until fragrant.
4. Stir in liquids and tomatoes:
Add the crushed tomatoes, coconut milk, and vegetable broth. Mix well and bring to a simmer over medium heat.
5. Add broccoli and nuts:
Add the broccoli florets and chopped cashews or peanuts to the sauce. Let it simmer for about 10–12 minutes until the broccoli is tender but still crisp.
6. Season to taste:
Add lime juice, salt, and pepper. Adjust seasoning with more chili or spices if desired.
7. Serve:
Serve with cooked basmati or jasmine rice. Garnish with chili flakes and fresh herbs if you like.
Nutrition Facts (approx. per serving, without rice)
• Calories: 320 kcal
• Protein: 9 g
• Fat: 22 g
• Carbohydrates: 18 g
• Fiber: 6 g
