Micro Broccoli Cauliflower Curry

This micro broccoli cauliflower curry is a quick and easy way to get your daily dose of vegetables. It's packed with flavor and nutrients, and it's a great way to use up any leftover vegetables you have on hand.

I first came up with this recipe when I was looking for a way to use up some leftover vegetables. I had some micro broccoli and cauliflower in the fridge, and I wanted to find a way to cook them that was both delicious and healthy. I started by sautéing the vegetables in some coconut oil, and then I added some curry powder, turmeric, and chili powder. I simmered the vegetables in some vegetable broth until they were tender, and then I added some microgreens. The result was a delicious and healthy curry that was perfect for a quick and easy weeknight meal.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1 cup vegetable broth

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Stir in the curry powder, turmeric, and chili powder and cook for 1 minute more.
4. Add the vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 10 minutes.
6. Add the microgreens and cook until wilted, about 2 minutes.
7. Serve immediately.

Why It Works

• The coconut oil adds a rich flavor to the curry.
• The curry powder, turmeric, and chili powder give the curry a warm and flavorful spice.
• The vegetable broth adds a savory flavor to the curry.
• The microgreens add a fresh and crunchy texture to the curry.