Spicy broccoli and cauliflower
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Broccoli |
| 8 | ounces | Cauliflower |
| 2 | ounces | Butter |
| 1 | Onion; finely sliced | |
| 1 | teaspoon | Ground cardamon |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Tumeric |
| 2 | teaspoons | Freshly grated ginger |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | Lemon juice |
| Salt and freshly ground black pepper | ||
| 3 | tablespoons | Greek yogurt |
| 2 | tablespoons | Freshly chopped coriander |
Directions
1. Divide the broccoli and cauliflower into florets and blanch for 3-4 minutes, drain.
2. Melt the butter in a saucepan and gently fry the onion and spices for 4-5 minutes.
3. Add the lemon juice, seasoning to taste and the drained broccoli and cauliflower. Cook for a further 3 minutes, stirring occasionally.
4. Stir in the yogurt and coriander and transfer to a warmed serving plate.
Converted by MC_Buster.
NOTES : An ideal accompaniment for Indian dishes, or delicious served on its own as a main course.
Converted by MM_Buster v2.0l.