- 1 broccoli
- 1 bell pepper
- 1 carrot
- 200 g Greenway broccoli balls
- 1 tbsp green curry paste
- 1 can coconut milk (± 450 ml)
- 1 tbsp vegetable stock (powder/liquid)
- 4 lime leaves
- 1 tablespoon of cane sugar
- olive oil
Thai coconut curry with broccoli balls
Cut the vegetables into small pieces and stew them in some oil.
Add the curry paste.
Add the coconut milk and vegetable stock and stir well.
Add the lime leaves and then the cane sugar.
Bake the broccoli balls for a few minutes in a another pan and add to the sauce.
Let it cook well until the vegetables until al dente and serve with rice or naan.