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Home » , » Purple sprouting broccoli with garlic, chilli & pomegranate Recipe

Purple sprouting broccoli with garlic, chilli & pomegranate Recipe

Written on Saturday, July 30, 2016 | 11:59:00 AM



Serves : servings 

Ingredients : 
- PURPLE SPROUTING BROCCOLI 300g (10½oz)

- EXTRA VIRGIN RAPESEED OIL 2 tablespoons

- GARLIC 4 cloves, sliced

- FRESH GREEN CHILLIES 1–2 finger-type, cut into 1cm (½in) pieces

- CUMIN SEEDS 1 teaspoon

- RAW SKINNED PEANUTS OR BROKEN CASHEW NUTS 2 tablespoons

- ONION 1 small, diced into 1cm (½in) pieces

- POMEGRANATE SEEDS from ½ pomegranate

- SALT AND AND FRESHLY GROUND BLACK PEPPER

Preparation Method :
- Trim the broccoli and cut any particularly thick stalks into 4 pieces (this may only be necessary if using green broccoli). Cut into 2.5cm (1in) pieces.

- Heat the oil in a wok until nearly at smoking point. Add the garlic and chillies and toss a little. As soon as the garlic begins to change colour, add the cumin seeds and toss for a few seconds. When the cumin begins to darken, add the nuts and stir-fry for 30 seconds or so.

- Add the onion and toss until pale, then stir in the broccoli. Cook for 1 minute, tossing regularly. When you see the broccoli wilt a little, add the pomegranate seeds, season with salt and pepper and toss well. When the broccoli is cooked to your liking but still has some crunch, transfer to a bowl and serve.




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