Broccoli Curry

 

Broccoli Curry

1 broccoli head

½ cup milk

1 or 2 tablespoons raw tahini

½ chopped onion

1 crushed garlic clove

1 slice crushed ginger

3 cardamom pods

1 cinnamon stick

½ teaspoon coriander seeds

2 small dried chili peppers

1 bay leaf

1 tablespoon masala Kerrie

1 handful of sesame seeds

Bake the onion, garlic and ginger in some oil. Add the spices and stir to combine. Add half a cup of milk and let it simmer a bit.

Toast a handful of sesame seeds.

Blanch the broccoli roses. Add 1 or 2 tablespoons of tahini to the spices and mix it all together, add the broccoli, sprinkle the sesame seeds and serve.

The combination of spices spreads such a great sent through the house that there is no need to call anyone for dinner, they’ll be waiting next to you in the kitchen, drawn in there by their nose.

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Broccoli Lightning

 

Broccoli lightning

1 broccoli

1 teaspoon chillipowder

1 pinch chilliflakes

plenty olive oil • 1 stock cube

2 garlic cloves

Preheat the oven on 200C

Clean the broccoli and cut it into roses.

Cut the garlic in thin slices. Blanch the roses shortly in boiling water, let them dry up a bit.

On a baking tray drizzle plenty of olive oil, crumble a stock cube on it, add a teaspoon of chili powder and mix together.

Toss the broccoli in the oil until all the florets are nicely covered in oil and spices. Add some chili flakes and the garlic. You can vary with the chili flakes, if you like spicy, go wild, otherwise just sprinkle some here and there.

Place the tray in the oven and wait about 15 minutes. Don’t worry if the broccoli get’s a little dark, it adds to the flavor.