Charred broccoli with curry dressing

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minced garlic cloves
1/4 cup plus 2 tbsp
canola oil, divided
1 tsp
minced ginger
1/2 tsp
1/4 tsp
2 tbsp
white balsamic vinegar
1 head
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.


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