Bring On the Heat! Broccoli Curry - Body Ecology Style!
Bring on the heat!!
careful…it packs a punch!
It is going to be 88 degrees in Cincy tomorrow — but it was fiery hot in the kitchen tonight!! This curry was HOT!! — I’m talking, mouth on fire, get me some water, kind of spicy!
gorgeous asparagus and broccoli!
Tonight for dinner, I made a Broccoli and Asparagus Curry over Buckwheat, with Broiled King Clip. The difference between this and my typical curries is that it was dry! It was basically just the curry spice without the curry moisture. Due to my new food allergies, and Body Ecology Diet restrictions, this curry didn’t have coconut milk, or peanuts, or raisins, or agave. It was literally just the curry spice. But that’s ok…it was tasty, just REALLY hot and spicy!
so yummy and healthy!
Here’s what you need: (serves 2-3)
1 bunch of broccoli, cut into florets, roasted 8 asparagus spears, cut into 1 inch pieces 1 onion, diced 5 garlic cloves, minced 4 green onions, sliced cilantro, chopped veg stock curry powder cumin coriander 1/2 cup buckwheat cooked in 1 cup veg stock
Preheat oven to 350. Place broccoli florets on an olive-oil-sprayed baking sheet and toss with 1 tsp EVOO, salt, pepper, and curry powder. Bake for about 30 minutes, flipping half way through. While they roast, saute your onions in 1 tsp EVOO, salt, pepper, curry powder (about 1 1/2 tsp), cumin and coriander (about 1/2 tsp each). Let them soften for a few minutes, and then stir in your asparagus. Let them cook for about 4 minutes, then stir in your garlic. Let it cook, and then deglaze with your veg stock — about 1/2 cup. After about 2-3 minutes, stir in your green onions, and roasted broccoli, just to coat the florets with flavor. Serve atop buckwheat, garnished with cilantro. mmm!
phenomenal crust on the King Clip!
Finally, the King Clip. Wow – we had never had this type of fish before, but boy was it good! Lobsta Bakes‘ wild, ocean-caught King Clip is a gorgeous white fish. It is slightly denser than cod, but just as tender, and sweet! I broiled it with EVOO, salt, pepper, chili powder, and paprika. It was delicious — spicy, and with a wonderful crust!
so innocent looking…but it’ll get’cha!
This meal was great. So flavorful, and packed the heat! It was wonderful and I enjoyed it, but I don’t think I’m going to be making it again until I can eat coconuts and peanuts again. You see, the wonderful thing about curries, is that they are SO multifaceted. Yes, they are hot and spicy, but they also have a cooling factor from the coconut milk, which also gives it moisture, an intense sweet bite with the raisins, and a crunchiness from the peanuts or cashews. Without those wonderful aspects of a traditional curry, it’s just hot and spicy! So the exotic flavor was great, but it would have been better with the creamy, cooling coconut milk for sure!
superb nutty buckwheat!
Tomorrow’s already Thursday! Where has this week gone?!