Crisper Guilt [noun]: the feeling you get when you realize there are veggies slowly withering away in the fridge, thanks to a busy week, few nights at home, and even fewer occasions to prepare produce, even though you bought it all with great intentions.
Crisper Salvation [noun]: rescuing a veggie from the brink of compost by deftly and creatively tossing it into a dish.
Sound familiar? If not #2, then definitely #1, right?
That was me this week. I had a beautiful drawer full of veggies waiting to be made into yummy no-pasta pastas, plans for a big stir-fry, and dinner salads. Alas, the work gods had other plans for me (do they ever interfere in your life?) and the veggies sat untouched for longer than I usually like to let them.
Thankfully, Crisper Salvation came to the rescue and everything has since been put to good use in Cauliflower Mac and Cheese, Unbelievably Vegan Tempeh with Garlicky Chard, Curried Sweet Potatoes and this stir-fry.
The only thing remaining - besides a tenacious squash on top of the fridge, which I plan to use in some I Quit Sugar Cookbook recipes next week - was a head of broccoli. I arrived home from the office on Thursday on a mission to make a 10-minute dinner (not unusual around here). It was me, broccoli, and a skillet... and I wasn't feeling super inspired.
But I decided to take my own advice and do something I frequently recommend to clients: explore your kitchen with fresh eyes, no expectations, and see what jumps out at you. I dove into the pantry (not literally, although that would have been interesting) and pulled out a can of coconut milk.
And this [super simple, super yummy, eat-it-as-a-side-or-as-an-entree] recipe was born!
I highly recommend reconnecting with broccoli if it's a veggie you haven't used in awhile: a 1-cup serving contains 220% of your recommended daily intake of Vitamin C (hey, immune boost!). It's also a great source of
- Vitamin K (dental health!)
- fiber (hey, digestive wellness!)
- Vitamin A (eyesight!)
- Vitamin B6 (super important to monitor on a plant-based diet)
- folate (nerves and muscle health, plus uber-essential for expectant mamas)
Superfood? It sure is! I understand if you have a love-hate relationship with it, especially if you had a traumatic overcooked broccoli experience as a child. But when you dunk these little florets into coconut milk with some antioxidant-packed curry powder and warming spices, the memories of grey, limp baby trees disappear... really! ;)
Give this a go next time Crisper Guilt reminds you of the head of broccoli you forgot about. Or hey, give it a go on a Monday when you realize you have next to no time to make dinner but can feel your body asking for something nutrient-packed and filling. This fits the bill entirely.
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- 2 medium (or 1 large) heads of broccoli, including stalks
- 1 tbsp coconut or olive oil
- 2 cups loosely packed leeks, washed and chopped
- 3 cloves garlic, finely chopped
- 1/4 cup chopped cashews, divided
- 3/4 cup coconut milk
- 1 tbsp curry powder
- 1/2 tsp cardamom
- 1/2 tsp cinnamon, if desired
- sprinkle of sea salt
- 1. Wash broccoli and chop into bite-sized pieces. Set aside.
- 2. Heat oil over medium heat in a skillet. Add garlic, leeks, and cashews (except for 2 tbsp) sautéing for 3-4 minutes until quite softened and browned slightly.
- 3. Add broccoli, stirring to combine. Cover and cook 3 minutes more until broccoli softens.
- 4. Add coconut milk and spices, stirring to coat veggies. Turn heat up to medium-high, constantly stirring, for a minute more. Reduce heat, cover, and let cook for an additional minute so sauce can thicken.
- 5. Portion onto plates and sprinkle with remaining cashews. Serve!