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Broccoli With Indian-Spiced Yogurt

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Ingredients

Adjust Servings:
2 lbs broccoli
1 tablespoon extra virgin olive oil
2 teaspoons cumin seeds
2 teaspoons fennel seeds
5 cardamom pods
1 cup plain yogurt
1 lemon

Nutritional information

104.8
Calories
40 g
Calories From Fat
4.5 g
Total Fat
1.2 g
Saturated Fat
5.3 mg
Cholesterol
71.1 mg
Sodium
14.5 g
Carbs
5.1 g
Dietary Fiber
4.5 g
Sugars
6.1 g
Protein
205g
Serving Size

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Broccoli With Indian-Spiced Yogurt

Features:
    Cuisine:

    This is an extra simple, slightly daring, very tasty addition for a standard table vegetable. I believe that it originated with Jamie Oliver. The yogurt mixture keeps well, and is then available to enliven broccoli even in an everyday meal.

    • 30 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Broccoli With Indian-Spiced Yogurt,This is an extra simple, slightly daring, very tasty addition for a standard table vegetable. I believe that it originated with Jamie Oliver. The yogurt mixture keeps well, and is then available to enliven broccoli even in an everyday meal.,Nice change from plain broccoli. You didn’t say what to do with the broccoli in the skillet, with the oil (step #2) so I skipped it, and just put the sauce on the steamed broccoli. Very flavorful.


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    Steps

    1
    Done

    Wash the Broccoli, and Break It Into Its Florets, and Cook 4 to 5 Minutes at the Most in Salted Water. Drain.

    2
    Done

    Heat Oil in a Skillet, and Add the Drained Broccoli.

    3
    Done

    Meanwhile, in a Small Skillet, Toast the Cumin, Fennel and Cardamom Until Fragrant, About 3 to 4 Minutes, and Then Grind Them in a Mortar and Pestle.

    4
    Done

    Stir Most of the Spice Mixture Into the Yogurt With the Juice of the Lemon.

    5
    Done

    Drizzel the Spiced Yogurt Over the Broccoli, and Garnish With Remaining Spice Mixture and Some Zest of the Lemon.

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    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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