I have been in the mood to ‘declutter’ lately. Our home is not cluttered by any means but I still feel that some things could be ‘re-homed’. So far this morning I have put together three boxes to donate (not anything from the kitchen of course). In fact I have a new addition to the kitchen-a sun tea jar and glasses that I won at Keno last night. Lotsa fun with great girls!
I took a break and made a cucumber salad and a small pot of broccoli coconut curry. The broccoli was actually an experimental idea that came to me as I was cleaning out the drawer where I keep tea bags, hot chocolate and such. I saw the coconut milk powder and thought….why not. I know that coconut is awesome in curry but was skeptical about throwing broccoli in the equation. The flavors worked together beautifully.
Broccoli Coconut Curry
- 2 cups chopped roasted broccoli florets (frozen works well also)
- 2 cups chicken broth ( I used Better Than Bouillon-love this stuff)
- 1/4 cup water
- 1 Tablespoon coconut milk powder
- 1 Tablespoon Jamaican curry powder
- 1 Tablespoon butter
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray, spread broccoli evenly on the pan and roast for 20 minutes. In medium saucepan combine the broccoli, broth, coconut milk powder, butter and spices and simmer on low heat for 20 minutes. In small bowl mix the water and cornstarch and add to broccoli. Continue cooking on low until thickened.
- I cucumber, sliced
- 1/4 purple onion, sliced thin
- 1/3 cup sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon dill
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Chop the cucumber and onion. Mix rest of ingredients in small bowl. Refrigerate. I prefer to chill the dressing separate until ready to serve so it does not get watery from sitting with the veggies.
Have a totally awesome Tuesday!