Indian broccoli

Ingredients for 4 servings:

• 500 g broccoli
• 3 tbsp oil
• 20 g butter
• 100 ml coconut milk
• 1 tbsp chickpea flour
• ½ clove(s) garlic
• 1 tsp curry
• ½ tsp cumin
• 200 ml vegetable stock
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Remove the broccoli florets from the stems and split the larger ones in half lengthwise. Peel the stems, remove the woody part, and slice the rest. Thinly slice the garlic. Crush the cumin in a mortar and pestle. Heat the oil and butter in a pan, not too hot. Lightly fry the garlic slices. Add the broccoli and fry for two or three minutes. Meanwhile, sprinkle the curry powder and cumin over the broccoli and turn it carefully to sear it on all sides. Sprinkle the chickpea flour over the vegetables, stir everything gently, and fry for two minutes over low heat. Deglaze with vegetable stock and add the coconut milk. Add salt to taste, bring to a boil briefly, and then simmer on low heat for 10 to 15 minutes.