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Coconut Curry with Carrots and Broccoli

Coconut Curry with Carrots and Broccoli

By Courtney HillDecember 10, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Kerala, India is home to ishtoo, a curry awash in a coconut broth. The dish gave us the idea for this bright, gently spiced vegetable curry. Carrots and broccoli are the featured vegetables here, but you could substitute others with similar cooking times. For instance, diced potatoes or winter squash could take the place of the carrots; cauliflower florets or asparagus or green beans cut into 2-inch lengths or so could stand in for the broccoli; thawed green peas could be stirred in near the end of cooking. Curry leaves have a distinctive flavor, at once lemony and nutty. You can find them at most Indian grocery stores; any surplus can be transferred to a plastic freezer storage bag and frozen for several months. If you can’t find curry leaves, not to worry—the dish is plenty flavorful without. Serve basmati rice alongside to soak up the broth.

Tip

Don’t use light coconut milk. The flavor and consistency of the curry is best when made with regular full-fat coconut milk. Also, look for a brand that does not contain guar gum or other stabilizers, which affect the texture and color of the dish.

Ingredients
  • 2

    tablespoons coconut oil OR neutral oil

  • 12

    curry leaves (optional; see headnote)

  • 1

    cinnamon stick

  • ⅛

    teaspoon ground cloves

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, finely chopped

  • 2

    tablespoon minced fresh ginger

  • 1

    jalapeño OR Fresno chili, stemmed and sliced into thin rings

  • ¼

    teaspoon ground turmeric

  • 14

    ounce can coconut milk (see note)

  • 12

    ounces medium carrots (about 4), peeled and sliced ½ inch thick on the diagonal

  • 8

    ounces broccoli crowns, cut into 1-inch florets

Step 1

In a large pot over medium, heat the coconut oil until shimmering. Add the curry leaves (if using), cinnamon, cloves and ¼ teaspoon pepper. Cook, stirring constantly, until fragrant and sizzling, 1 to 2 minutes.

Add the onion and cook, stirring occasionally, until softened, 5 to 8 minutes.

Step 2

Add the ginger, chili and turmeric; cook, stirring, until fragrant and the mixture begins to stick to the bottom of the pot, 1 to 2 minutes.

Stir in the coconut milk, then add the carrots, ½ cup water and ¾ teaspoon salt. Bring to a boil over medium-high, then reduce to medium-low, cover and cook until the carrots begin to soften, about 4 minutes.

Step 3

Add the broccoli, cover and cook, stirring occasionally, until the vegetables are tender but not falling apart, 10 to 14 minutes. Remove and discard the cinnamon, then taste and season with salt and pepper.

Step 4

Optional garnish: Lime wedges OR finely chopped fresh chives

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