Grilled Broccoli with Fresh Turmeric Curry and Raisin Chutney
Grilled broccoli goes from an everyday side to a flat-out superstar when garnished with creamy curry and sweet ’n’ salty chutney. Swap the broccoli for cauliflower or chicken for more ways to enjoy the amazing Indian flavors and textures of this gluten free broccoli dish.
Grilled Broccoli with Fresh Turmeric Curry and Raisin Chutney
Servings 8
Calories 230 kcal
Ingredients
For the Curry:
- 2 teaspoons canola oil
- 1-1/2 teaspoons minced garlic
- 2 teaspoons peeled and chopped fresh turmeric (available in Asian and Indian markets and well-stocked grocers)
- 1 cup heavy cream
- 1.2 teaspoon paprika
- 1/4 teaspoon Kashmir chile powder or cayenne pepper
- Kosher salt
- Fresh lemon juice
For the Chutney:
- 1/8 cup golden raisins
- 1/8 cup dried currants
- 1/4 cup toasted almonds, chopped
- 2 sprigs cilantro, chopped
- 1/4 cup Major Grey Chutney (find on Amazon or at well-stocked grocery stores, pureed)
- 3 heads broccoli, cut into 3-inch florets
- 3 tablespoons canola oil
- Kosher salt
- 2 teaspoons Curry Oil (below; optional)
Instructions
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Preheat the grill or a grill pan over medium heat.
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Make the curry: Warm the oil in a large sauté pan over medium heat. Add the garlic and sauté until fragrant but not browned, 1 to 2 minutes. Stir in the turmeric and cook until fragrant, 1 to 2 minutes. Add the cream, paprika, and chile powder, bring to a simmer, and slowly reduce, allowing the flavors to develop and stirring frequently, 15 to 20 minutes. Adjust the seasoning with salt and lemon juice. Keep warm.
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Make the raisin chutney: Plump the raisins and currants in boiling water for 30 seconds. Drain. In a mixing bowl, combine the raisins, currants, almonds, cilantro, and chutney.
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Toss the broccoli in the canola oil and 1 teaspoon salt. Grill, turning frequently, until tender, blackened, and crispy around the edges, about 12 minutes. Arrange on a platter and top with the turmeric curry and raisin chutney. Drizzle with the curry oil and serve.
Nutrition Facts
Grilled Broccoli with Fresh Turmeric Curry and Raisin Chutney
Amount Per Serving
Calories 230
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 41mg14%
Sodium 16mg1%
Potassium 106mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 645IU13%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Curry Oil
MAKES 1/4 CUP Use this condiment on anything that could use a little curry kick, like soups or veggies.
Ingredients
- 1/2 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup canola oil
Instructions
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Heat the curry powder, cayenne, and canola oil in a small pot over medium heat for 1 minute. Remove from the heat, transfer to a blender, and blend on high for 1 minute. Strain the oil through cheesecloth.
Photography John Valls
