Sambar Onion Peeled Sambar Kanda Baked And Broccoli Curry Recipe

About this recipe

A high-protein dinner featuring tender chicken, fresh broccoli, and a creamy curry-infused sauce, baked to perfection with a cheesy topping.

Ingredients

• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Celery
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 400 g Agapi Protein Greek Yogurt (Natural)
• 100 g Broccoli Florets
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 180 g Button Mushroom
• 50 g Sakthi Curry Powder
• 200 g Go Cheese Pizza Mozzarella & Cheddar Diced Cheese
• 1 Kg Red Lotus Special Flour

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Melt 1/4 cup coconut oil in a skillet over medium heat. Add 1/4 cup diced onion and 1/4 cup chopped celery, and sauté until softened, about 5 minutes.
3. 3. Remove the skillet from heat and stir in 1/4 cup cornstarch and 1/8 teaspoon curry powder until well combined.
4. 4. Drain the liquid from 1 can of mushrooms and add enough water to the liquid to make 1/2 cup. Gradually stir this liquid and 1 cup of greek yogurt into the flour mixture. Return the skillet to medium heat and cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Stir in the mushrooms.
5. 5. Arrange broccoli and 2 cups of cooked, cubed kabuli chana in a large baking dish.
6. 6. Pour the prepared sauce evenly over the kabuli chana and broccoli.
7. 7. Sprinkle 1 cup of grated cheese over the top.
8. 8. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let cool for a few minutes before serving.