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Tenderstem Broccoli with Cape Malay Sauce
The secret is in the sauce – the Cape Malay sauce works well as a dip with the tenderstem Broccoli.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
Ingredients
For the Sauce
1 tsp (5 ml) olive oil
1 tsp (5 ml) mustard seeds
2 tsp (10 ml) crushed garlic
1 tsp (5 ml) turmeric
2 tsp (10 ml) yellow curry powder
2 C (500 ml) chicken stock
1 C (250 ml) cream
1 tsp (5 ml) apricot jam
For the Broccoli
600 g tenderstem broccoli
½ cup (125 ml) micro leaves or coriander leaves
Method
To Make the Sauce
Heat the oil in a large heavy-based saucepan and fry the onion. Cook for 2 minutes and then stir in the mustard seeds. Cook for another minute and stir in the garlic, turmeric and curry powder.
Pour in the chicken stock and allow it to bubble away for 8 – 10 minutes until thickened. Stir in the cream and apricot jam and cook for another minute. Season to taste.
For the Broccoli
Blanch the broccoli for 1 minute. Plate with a drizzle of sauce, add some toasted cashew nuts and scatter the herbs on top.
This can be served as a vegetarian main or as a side dish with grilled fish, steak or roasted chicken.
Tip: For added flavour the broccoli can be charred on a griddle pan after blanching.
