Spiced Yoghurt and Curry leaf Broccoli

Whole Roasted Broccoli

This whole roasted broccoli is loaded with spices and bold flavors. It’s easy to make and super versatile—use the same marinade for cauliflower, chicken, or even tofu!

Ingredients:

For the base marinade:

• 3 tablespoons neutral oil
• ½ teaspoon turmeric powder
• ½ teaspoon Kashmiri chili powder (or any chili powder)
• ½ teaspoon onion seeds
• 1 teaspoon curry powder
• ½ teaspoon minced garlic
• ½ teaspoon finely chopped or grated ginger
• 1½ tablespoons curry leaves, finely chopped
• 1 teaspoon salt

For the yogurt topping:

• ½ tablespoon chopped curry leaves
• 1 tablespoon chopped green chili (optional, but recommended)
• 2 tablespoons yogurt
• ¼ teaspoon chili powder
• ½ teaspoon turmeric powder

Instructions:

Step 1: Prepare the Broccoli

• Take the whole broccoli and rub the base marinade all over it. Get the mixture into every nook and cranny—make sure it’s evenly coated.
• Place the broccoli in the dish you’ll use for roasting.

Step 2: Make the Yogurt Topping

• In the same bowl where you made the marinade (no need to waste those flavors!), mix the chopped curry leaves, green chili, yogurt, chili powder, and turmeric.
• Spread the yogurt mixture generously over the broccoli. You can either roast it straight away or cover it and let it sit in the fridge until ready to cook.

Step 3: Roast the Broccoli

• Preheat the oven to 180°C (350°F).
• Roast the broccoli for 20-30 minutes, checking to see if it’s tender.
• For the final 10 minutes, increase the oven temperature to 200°C (390°F) to give it a nice, golden finish.

This roasted broccoli is flavorful and perfect as a side dish or a standalone snack. And don’t forget—this marinade works wonders on other veggies, meats, or even tofu!

Enjoy, Del x