A perfect, bold accompaniment to other Indian dishes, roasted meats or fish. Alternatively for a fantastically simple soup, in a stock pot combine roasted broccoli with 1 litre of hot chicken or vegetable stock. Puree. Thin with cream or milk, and add salt and pepper to taste. Serve soup with naan bread.

1 large head of broccoli, cut into uniform sized florets – about 10 cups in total

1 shallot, approximately 2 tbsp finely chopped

2 cloves garlic, finely chopped

1 tbsp whole coriander seeds

1 tsp cumin seeds

1/2 tsp turmeric

3/4 tsp flaky sea salt, or 1/2 tsp finely ground sea salt

3 tbsp vegetable oil

Preheat oven to 400ºF. 

Put ingredients, except for broccoli, into a mortar and pestle or a mixing bowl. Mix well, grinding and crushing seeds, garlic and shallots as you go. Add oil and stir to combine. Put broccoli florets into a roasting tin. Add spice mixture and toss well – hands work best- until well coated.

Roast broccoli for 10-12 minutes, stirring occasionally, until broccoli is tender when pierced with a fork. 

Serves 4 as a side dish

 

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