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Charred broccoli with curry dressing

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Charred broccoli with curry dressing

Photo, Erik Putz.

Chatelaine Triple Tested

The best way to prepare a quick weeknight dish of veggies is to char them in a hot cast iron pan. Drizzle with a garam-masala-and-ginger-laced vinaigrette, garnish with sesame seeds, flaxseeds, fried shallots and thinly sliced Thai chilies, and even broccoli haters will be clamouring for seconds.

Ingredients

  • 2 minced garlic cloves

  • 1/4 cup plus 2 tbsp canola oil, divided

  • 1 tsp mustard seeds

  • 1 tsp minced ginger

  • 1/2 tsp garam masala

  • 1/4 tsp hot-red-chili-flakes

  • 1/4 tsp salt

  • 2 tbsp white balsamic vinegar

  • 1 head broccoli

  • sesame seeds, to garnish (optional)

  • flax seeds, to garnish (optional)

  • fried shallots, to garnish (optional)

Instructions

  • COOK garlic in 2 tbsp canola oil in a small saucepan over medium until soft. Stir in mustard seed and ginger, garam masala, hot pepper flakes and salt. Cook 1 min. Transfer to small bowl. Whisk in remaining 1/4 cup canola oil and 2 tbsp white balsamic vinegar.

  • SEPARATE a head of broccoli into florets. Cut broccoli stem into 1/4-in thick slices. Heat a dry cast iron pan over high until hot. Add broccoli and cook, untouched, 2 min. Flip and cook 2 min. Transfer to a plate. Drizzle with dressing. Garnish with sesame seeds, flax seeds, fried shallots and thinly sliced Thai chiles, if desired.

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