Charred broccoli with curry dressing

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Charred broccoli with curry dressing

Photo, Erik Putz.

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.


  • 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)


  • 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.