How many of you buy broccoli as part of your weekly shop and then tend to “forget ” about it in the fridge? Hands up I am one of them, never really been a huge fan of broccoli however, over the years by cooking it in different ways I found my self starting to enjoy it when it was spiced up. Spiced up could literally be pan fried with garlic and chilli flakes, roasted with other vegetables with glorious spices or my recent like is this masala spiced broccoli with potatoes, peppers, onions, garlic, chilli and well you will read the rest of the ingredients in the list below. From conversations I have had with many people about broccoli, whether it be face to face, social media or telephone it is one of those vegetables that many people think “bleh” about. This recipe was literally created in my head and on the spot whilst cooking dinner, I tend to go through days where I rummage through my fridge in an attempt to use up what ever vegetables are left over . This time it was broccoli and I wanted to make it into a tasty, appealing and saisfying meal. This recipe surely ticked all these boxes, the spicy vegetable filling accompanied by melted cheese, sweet yoghurt dressing, and last but not least fresh coriander and mango chutney.
If you want a versatile recipe then this one surely fits the bill, you can substitute wheat wraps for gluten free, dairy yoghurt for soya and dairy cheese for vegan cheese. This week I have focused on those who have tomato allergies yet all can enjoy this delightful dish 🙂
Preparation time: 25 minutes
Cooking time: 30-40 minutes
Ingredients for Vegetable filling:
2 Tbsp oil
500g Broccoli florets
3 Medium sized potatoes peeled and cut into chunks like chips
3 Medium sized bell peppers cut into strips
1 Large Onion sliced
2 Green chillies finely chopped
3 Tbsps Cumin seeds
30g ginger grated
4 cloves of garlic grated
Salt to taste
2 Tbsp ground cumin and coriander
1/2 Tsp turmeric powder
1 pack of herb wraps (can use gluten free wraps)
Grated cheddar cheese (can use dairy free cheese)
Yoghurt dressing– I haven’t specified amounts as you can make more or less
Low fat yoghurt ( can use soya yoghurt)
Sweet freedom or honey
Coriander and Mango chutney:
1 bunch fresh coriander chopped and washed
1 small raw green mango chopped
Salt to taste
1 Green chilli chopped
1. Heat oil in a pan, add cumin seeds,onions and chilli and saute for 1-2 minutes, add potatoes, lower the heat, cover the pan and cook for 15 minutes stirring in between.
2. Once the potatoes are partly cooked, add the peppers, broccoli, ginger, garlic, salt, turmeric, ground coriander and cumin and water. Cover and let it cook for another 15-20 minutes or until the vegetables are cooked but still a bit firm.
3. To make the coriander and mango chutney add all the ingredients in a blender and blend until smooth.
4. For the sweet yoghurt, mix sweet freedom and yoghurt, add sweet freedom to your taste. Add a little water to thin and whisk until smooth.
5. To serve, heat the tortilla wrap in pan, add grated cheese, vegetable filling, sweet yoghurt and chutney, wrap into a parcel shape before serving on a plate. Garnish it with yoghurt and chutney.