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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Broccoli and Sweet Potato Curry

Broccoli and Sweet Potato Curry

1 onion
2 garlic cloves
25g ginger
oil for frying, e.g. sunflower or coconut
1 large or 2 small sweet potatoes
1 head broccoli
1 stock cube
2 tsp ground turmeric
1 tsp ground cumin
1 tbsp Thai green curry paste
400ml coconut milk
100g quinoa
30g salted cashew nuts
1 lime
½ tsp black onion seeds
salt and pepper


Put a kettle of water on to boil. Peel and finely chop the onion. Peel and finely chop or grate the garlic and ginger. Heat 1 tablespoon of oil in a pan and fry the onion on a medium heat for 5 minutes, until starting to soften.

While the onion cooks, peel the sweet potato and chop into 1½cm cubes. Break the broccoli down into small, bite-sized florets. Measure out 400ml of boiling water from the kettle and crumble in the stock cube. Mix until dissolved. Add the garlic, ginger, turmeric, cumin and curry paste to the onions and cook for 1 minute, making sure that nothing sticks or burns.

Add the coconut milk, hot stock and chopped sweet potato. Season with salt, bring to a simmer and cook for 10 minutes. Meanwhile, rinse the quinoa well in a sieve. Transfer to a saucepan. Cover with plenty of hot water and add a pinch of salt.

Bring up to the boil and cook for 14-15 minutes, until the grains have popped open. After the curry has cooked for 10 minutes, add the florets of broccoli. Cook for a further 10 minutes or until the sweet potato is tender.

While the broccoli cooks, coarsely chop the cashews and cut the lime into wedges. When ready, check the seasoning and adjust with a little more salt if needed. Garnish with cashews and black onion seeds. Drain the quinoa and serve alongside the curry with the lime wedges. Add the lime to your taste.

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