Broccoli and onion vegetables

Ingredients for 4 servings:

• 750 g broccoli
• ½ liter vegetable broth
• 400 g onion(s)
• 3 cloves garlic
• 4 tbsp olive oil
• 2 cups of low-fat yogurt
• 3 tbsp curry
• 3 tbsp turmeric
• 1 tbsp cayenne pepper
• 75 g almonds, peeled
• Sea salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the broccoli thoroughly, remove the stalks, and divide into small florets. Cook in 1/4 l vegetable stock until al dente, then strain. Peel the onions and garlic cloves and finely dice. Heat olive oil in a pan and fry the onions and garlic until golden brown. Add the broccoli florets, the remaining vegetable stock, and low-fat yogurt to a saucepan. Season to taste with curry powder, turmeric, sea salt, and the peppercorns. Cover and simmer on low heat for 10 minutes. Finally, add the almonds. Tip: You can also use cauliflower instead of broccoli without changing the calorie count.