Broccoli can be hard to cook in a curry without ending up over- or undercooked. This recipe cooks the vegetable separately, then combines with a curry sauce.
Separate 1 lb. of Romanesco broccoli or regular broccoli (or a combination) into florets. Toss with 1 T. olive oil and a pinch of salt, then arrange on a baking sheet. Roast at 400 degrees until tender and beginning to brown.
Meanwhile, heat 1 T. coconut oil in a skillet. Clean and thinly slice 1 leekand saute until tender. Add 2 T. minced ginger plus a dash or more of crushed red chili peppers. Cook for a minute or two, then add 2 T. turmeric, the zest of 1 lemon or lime, and 1 piece of lemongrass. Saute over low heat for at least 5 minutes.
Pour in one 12 oz. can of full-fat coconut milk. Bring to a boil and simmer for 15 minutes. Strain out the lemongrass. Season to taste with lemon or lime juice, fish sauce or soy sauce.
Serve the broccoli over quinoa or rice with a generous dollop of curry.