Broccoli in curry sauce🥦

• Broccoli - one 400 g piece
• Tomatoes in their own juice - 240 g
• Coconut milk - 400 g
• Onion - 20 g
• Ginger, root - 20 g
• Turmeric (I used root, but powder can also be used), cashew nuts, chili, butter, salt, pepper.

Preparation method:

Chop the onion finely. Grate the ginger and turmeric. Add butter to the heated pan, then the onion, ginger, and turmeric. Add the chopped tomatoes, coconut milk, salt, and pepper. Let it simmer over medium heat for 10 minutes.

Carefully cut the broccoli in half and then into quarters. Bring water to a boil with salt (enough to cover the broccoli). Boil for 3 minutes (if boiled longer, it turns yellow). After 3 minutes, remove and add to very cold, even icy water (to keep it crunchy).

Add the sauce to a blender and blend until it reaches a liquid, homogeneous consistency.

On the plate, first place the broccoli, add the sauce, and sprinkle with chopped cashews and chili, and a little smoked paprika will find its rightful place.

Bon appétit!