Charred broccoli with curry dressing
By Chatelaine
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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.
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.