Romanesco curry

Romanesco curry

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 828 kcal
, Fat: 36 g
, Carbohydrate: 104 g
, Protein: 17 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g jasmine rice
1 tbsp olive oil
½ tsp salt
3 dl water


1 tbsp olive oil
70 g green curry paste
1 dl water
1 onion, cut into wedges
600 g Romanesco broccoli, cut into florets, stem peeled and sliced
2 ½ dl coconut milk
½ tsp salt
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How it's done

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Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan, add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.


Heat the oil in a pan. Add the curry paste and water, mix well. Add the onion and Romanesco, sauté for approx. 3 mins. Pour in the coconut milk, season with salt, cover and simmer for approx. 15 mins., stirring occasionally. Plate up the curry, serve with the rice.

Good to know
Tip: Sprinkle with the cashew nuts and coriander leaves. Serve with the lime wedges.
Tip: Use cauliflower or regular broccoli instead of Romanesco.

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