A delicious, healthy vegetarian dish.
Whilst this dish does take some time, it’s a great vegetarian alternative, and although it uses a variety of Indian spices it is not too spicy and the recipe can be adjusted to taste. The cooking times below include the time for the tomato sauce- but this is optional (although very good in our view!)
Servings
2
Prep time:
10min
Cook time:
50min
Difficulty:
Medium
Ingredients
For the roasted broccoli:
- 1 medium broccoli head
- 100g natural or Greek yoghurt
- 50g Philadelphia or similar cream cheese
- 2tbsp wholegrain mustard
- 2tbsp duck fat or melted butter
- 2tbsp vegetable oil
- 1tsp chilli powder
- 1tsp mango masala mix
- 1tsp ground turmeric powder
- 1/2tsp ground coriander powder
- 1/2tsp ground cumin powder
- salt and pepper to taste
For the accompanying sauce:
-
500g tomatoes
- 3tbsp double cream
- 2 cardamom pods
- 2 cloves
- 1 clove of garlic
- 1tbsp of butter
- 1/2 thumb of ginger
- 1/4tsp dried fenugreek leaves
- 1/4tsp cumin seeds
- 1/4tsp ground nutmeg
- 1/4tsp cayenne pepper
- salt and pepper to taste
We served the roasted broccoli over a tomato sauce. but it can also be served as is, with some rice and other side dishes.
We also used some leftover duck fat in this recipe- however this can easily be skipped to turn into a vegetarian version.
Hopefully you have the majority of the spices required- we found the only we needed to buy specifically was the mango masala powder- we bought a small tub of this spice mix from Tesco and found it to work very well. However if you don’t have this to hand, don’t worry! Feel free to tweak the spice quantities as well if you prefer something a bit more spicy or less spicy to suit your taste.
This recipe is inspired and adapted from the Gunpowder cookbook- one we have used on several occasions
Step by Step Instructions
Step 1
Firstly, make the accompanying tomato sauce. If you are serving the broccoli without the sauce, jump ahead to step 5.
Prep the ingredients for the sauce- peel and chop the garlic and ginger, and chop the tomatoes. Heat a frying pan, add the butter to it, and once completely melted, add the garlic and ginger, and cook for around 2 minutes.
Step 2
Next, add the tomatoes to the pan, the fenugreek leaves, mix well and let cook for another 2 minutes. Then, add the remaining ingredients- except for the double cream- season with salt and pepper to taste. Stir well, and let cook on medium heat for 20 minutes.
Step 3
Spoon the sauce into a sieve (over a same pan) and then press through so only the chunks remain and the sauce itself passes through.
Step 4
Add the double cream, mix well, and cook on medium heat for 3 minutes. You will need to reheat the sauce prior to serving as it is best served warm.
Step 5
Now, moving onto the roasted broccoli. Halve the broccoli head. Place the two halves into a saucepan, and cover with boiling water, add some salt, and cook the broccoli for around 3 minutes. Next, drain the broccoli, pat dry and set aside.
Step 6
In a bowl, mix the yoghurt, Philadelphia/cream cheese with the remaining ingredients- with the exception of the duck fat/butter. Season with salt and pepper to taste. Mix well.
Step 7
Dip the broccoli halves into the mixture. Pre-heat the oven to 230 degrees C (450 degrees F). Place the broccoli onto a oven-proof dish, spoon on any mixture that is left in the bowl, and roast for 20 minutes. Half way through the cooking time, pour on the duck fat or melted butter.
Step 8
Place the broccoli onto a oven-proof dish, spoon on any mixture that is left in the bowl, and roast for 20 minutes.
Step 9
Reheat the sauce (if using), and to serve, spoon the sauce onto a plate, and place the broccoli halves on top. Enjoy!
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