Crispy coconut curry broccoli

Ingredients 

• 1 broccoli crown – cut in small pieces 
• 1 cup breadcrumbs 

Batter: 

• ¾ cup coconut milk 
• 1 teaspoon Esmen’s Curry Powder 
• Salt and Pepper to taste 

Sauce: 

• ¼ cup peanut butter 
• 2 tablespoons lime juice 
• 2 tablespoons honey 
• 1 tablespoon tomato paste 
• ¾ teaspoon salt 
• ¾ teaspoon chili flakes 
• 1 teaspoon Esmen’s Curry Powder 
• 4 – 5 tablespoons water 

Instructions: 

1. Heat oven to 350 degrees. 
2. Combine coconut milk, Esmen’s Curry Powder, salt, and pepper in a small bowl to make the batter. 
3. Next dip the pieces of broccoli in the batter, then the breadcrumbs and place on a baking tray. 
4. Bake coated broccoli pieces for 25 to 30 minutes. 
5. In the meantime, in a small bowl, combine peanut butter, lime juice, honey, tomato paste, salt, chili flakes, Esmen’s Curry Powder and water to make the sauce.  
6. Remove the broccoli pieces from the oven once baked and pour on the sauce. 
7. Then bake for another 7 to 10 minutes for added crispness. 
8. Remove from the oven and enjoy as a snack.