Indian-style Broccoli with Spiced Yogurt
- 1 or 2 large heads of broccoli, broken into small florets
- sea salt and freshly ground black pepper
- olive oil
- 2 Tsp cumin seeds
- 2 Tsp fennel
- 5 cardamom pods, seeds removed and pods discarded
- 1 cup plain yogurt
- zest and juice of 1/2 a lemon
- 1 Tbsp creamed coconut
Blanch the broccoli in boiling, salted water for about 5 minutes, until tender, then drain it into a colander. Toss the broccoli in a little olive oil, then place under a broiler for a couple of minutes to give it a bit of colour.
Meanwhile, toast your spices in a hot pan for 2 minutes, and then bash them up with a mortar or pestle or Jamie’s Flavor Shaker.
Stir most of the spices into the yogurt along with lemon juice, zest, salt and pepper, and coconut.
Serve the broccoli in a bowl with the spiced yogurt spooned over the top and sprinkle with the remaining spice mixture.