Here is a vegetarian and vegan dish that Jp and Eloise absolutely loved! I had these broccoli crowns and stems in the refrigerator for a few days and I wanted to figure out something to do with them. I wanted to create a gourmet look and flavor but one that didn’t necessarily take 2 days to make. This is what I came up with and it really looks more complex than it reality it is. Here is broccoli prepared 3 different ways, a fantastic contrast on flavors and textures! A great starter to any meal. Here is the recipe I hope you enjoy it!


Broccoli purée

1 cup of broccoli heads

1 cup of broccoli stems scraps chopped

1 cup veg stock

1 tsp curry powder

1 tsp cumin powder

1/3 cup cilantro leaves

1 tbsp of olive oil

Salt to taste

Curry broth

2 cups veg stock

1 can coconut milk

1 tbsp curry powder

1 tsp graham marsala

1 Serrano

4 broccoli stems peeled, shaved thin and blanched (held at room temperature)

2 cups of broccoli heads

Mint leaves and chives blossoms

1 cup of curry oil (see here)

For the broccoli puree

In a small sauce pot on medium heat add olive oil, broccoli heads, stems, and spices. Cook for 2-3 minutes and then add the vegetable stock. Bring to a boil, cover, and turn down to a simmer and cook for 10 minutes until the broccoli is all very tender. Then strain off the liquid (but reserve it) place the cooked broccoli in a vita mix with cilantro and some of the reserved liquid. Puree until smooth, you might need to add a touch more liquid if it is too thick. Season the puree, set aside and keep warm.

For the curry broth,

This is a simple curry broth. Place all the ingredients in a pot. Bring to a boil and turn down to light simmer. Cook for 8 min and then turn down to low heat.

To finish,
Place the 2 cups of broccoli heads into the warm curry broth. Season lightly with salt and cook for 3-5 minutes until the broccoli is tender (you might need to do this in batches) . To plate place a few spoonfuls of broccoli puree in the bottom of the bowl. With a spider or a perforated spoon scoop out the broccoli crowns out of the curry broth. Then take 4 slices of blanched room temperature broccoli stems and place on top. Season with salt. Then ladle a little extra curry broth around the bowl. Finish with curry oil, herbs, and flowers. Serve and enjoy!

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