Butter Broccoli
Butter broccoli > butter chicken.
Ingredients
For the roasted broccoli:
- ¼ cup vegetable oil
- 2-3 heads broccoli (1-1.5kg), florets cut into halves/thirds
- 1 tsp garam masala
- 1 tsp turmeric, ground
- 1 tsp cumin, ground
- 1 tbsp salt flakes
For the curry:
- 175g butter
- 1 onion, finely diced
- 6 cloves garlic, finely grated
- 1 tbsp finely grated fresh ginger
- 1 tsp garam masala
- 1 tsp turmeric, ground
- 2 tsp cumin, ground
- ½ tsp chilli flakes (optional, I make my butter chicken mild/baby friendly)
- 1 cinnamon stick
- 1 tbsp double concentrated tomato paste
- 2 x 400g tin whole tomatoes
- 1 tsp sugar
- 1 cup thickened cream
- ⅓ cup almond meal
- ½ bunch coriander, leaves picked
Method
- Preheat oven to 220°C.
- For the roasted broccoli, whisk together vegetable oil with spices and salt flakes in a large bowl.
- Add broccoli and toss until well coated, then roast on a lined baking tray until browned on the outside (around 15 minutes), then set aside.
- Meanwhile, melt butter in a large pot.
- Cook onions, garlic and ginger in butter until softened.
- Add spices, cinnamon stick and tomato paste and cook until fragrant.
- Crush tomatoes in your hand then add into the pot with sugar and a pinch of salt.
- Simmer for around 30-45 minutes, until sauce has thickened and tomatoes have broken down slightly.
- Add cream and almond meal and stir until well combined.
- Stir through broccoli and simmer until broccoli is tender.
- Taste and season, then stir through half of coriander.
- Serve with steamed rice and more coriander.