I'm calling this a weeknight curry because it comes together quickly and makes for excellent leftovers for a work or school-day lunch. It leans towards Thai flavours with the use of lemongrass, lime leaf, ginger, and fresh chili. If you don't want to source lemongrass and lime leaves, simply use a Thai curry paste of your choosing to add seasoning.
Heat a large shallow pan on medium heat, and add preferred oil (I used coconut). Stir in the onion, lemongrass stalks, lime leaves, and chili. Cook for about 5 minutes, or until the lemongrass is fragrant, and the onions begin to turn translucent.
Add the carrots and allow to cook for about another 3-5 minutes, or until the just start to soften. Add broccoli, ginger, turmeric powder, and lime juice. Allow to cook until broccoli starts to soften.
Add in the coconut milk, red pepper, and stir well. Allow to cook for another 3-5 minutes, or until all the veg looks cooked but not overdone. Taste and adjust seasoning as needed.
Before serving remove the lemongrass and lime leaves. Serve over rice, and garnish with cilantro if available.