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Great alternative to lentil dahl, this broccoli version with its indian spices is tasty, innovative and endlessly adaptable.

SERVES: 4 PREP TIME: 15 mins COOK TIME: 20 mins

Ingredients

  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons Garam masala
  • 2 teaspoons turmeric powder
  • 1 red chili, finely diced
  • 1 bunch spring onions, finely diced
  • 2 medium heads of broccoli, very finely chopped or pulsed in a food processor until fine
  • 4 tablespoons water

Method

  1. On a medium to low heat gently heat olive oil in a very large fry pan and add all of the spices, chilli, spring onions and sauté for 5 minutes.
  2. Add the finely chopped broccoli heads and water, stir well and sauté for a further 15 minutes or until broccoli is tender.
  3. Can be eaten immediately or when cool. Store in an airtight container in the fridge for up to 3 days or frozen.

Inspiration

  • Add a couple of generous handfuls of baby spinach at the end of cooking and stir through until wilted
  • Alternatively you can roast this in the oven at 160˚C for 30 minutes stirring occasionally
  • Adjust spices to your taste…fresh coriander is gorgeous in this recipe

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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