Broccoli Curry

Serves 2
1 Broccoli head, cut into florets (s)
1 Onion, finely chopped (s)
1 Tsp Cumin seeds
1 Tsp Turmeric
1 Tsp Asafoetida
1 Tsp red Chilli powder
1 Tsp coriander
1 Tbsp. garlic/ginger paste
2 Cloves
3 Cardamom seeds
S & P
400g Chopped tomatoes (s)


Blanch the broccoli florets, then drain & cool in cold water, set aside.
In a mini grinder, grind the onions, cloves, cardamom & 2 tbsp. chopped tomatoes to a paste, set aside.
Heat up a frying pan sprayed with frylight, add the cumin seeds, cook until they start to “pop” add the ginger/garlic paste, turmeric, asafoetida, chopped tomatoes, coriander, chilli & the paste, season & mix well, fry for a few minutes, add the florets & cook for 5 mins mixing well.

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