Indian Broccoli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g broccoli
- 3 tablespoon oil
- 20 g butter
- 100 ml coconut milk
- 1 tablespoon chickpea flour
- 0.5 clove ½ garlic
- 1 teaspoon curry
- 0.5 teaspoon ½ cumin
- 200 ml vegetable stock
- salt
Print Recipe
Pin Recipe Instructions
- Remove the broccoli florets from the stem and cut the larger ones lengthwise in half. Peel the stalk, remove the wooden part and cut the rest into slices. Cut the garlic into thin slices. Crush cumin in a mortar.
- Do not overheat the oil and butter in the saucepan. Lightly fry the garlic slices. Add the broccoli and fry for two or three minutes. Meanwhile, pour curry powder and cumin over the broccoli and turn it carefully so that it is seared on all sides.
- Now sprinkle the chickpea flour over the vegetables and stir everything again carefully and fry for two minutes over a low heat. Deglaze with the vegetable stock and add the coconut milk. Add salt to taste, bring to the boil briefly and then simmer on a low flame for 10 to 15 minutes.
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