They’re nutrient-packed, healthy and delicious: cruciferous vegetables are awesome. Combine them in this yummy vegan curry.
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae). They include cauliflowers, broccoli, cabbage, brussels sprouts, watercress and arugula.
With contain sulfur-containing glucosinolates that give them a distinctive aroma and taste, cruciferous vegetables are rich in nutrients. These include calcium, iron, folate, fiber, vitamin C, beta-carotene, potassium and selenium, as well as cancer-fighting agents such as phytochemicals and antioxidants.
Try them in this yummy fragrant and heartwarming curry. It serves at least two people or more, depending on how hungry you are and what you serve it with.
Fabulously fragrant cruciferous curry
- 1 tbs coconut oil
- 1 cauliflower
- 1 broccoli
- 1 tbs turmeric
- ½ tbs ginger
- 1 tsp cardamom
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp red chili pepper flakes
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- a can of coconut milk
- 4 – 6 cups water
- 1 tsp tamarind paste
- 6 tomatoes
- salt to taste
- fresh coriander
- Melt the coconut oil in a pan over a medium heat.
- Break or cut the cauliflower and broccoli into smaller pieces.
- Stir-fry the cauliflower and broccoli for a minute.
- Add the spices. Add the coconut milk, water and tamarind paste.
- Simmer until the vegetables are tender.
- Chop the tomatoes and add to the curry. Simmer for another minute.
- Check taste and add salt if you’d like.
- Sprinkle fresh coriander on top.
You can serve it as it is, or in smaller portions over brown rice or quinoa, or with a salad on the side.
Recipe, image & text: Irina Verwer