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 side dish.

Grilled Broccoli with Fresh Turmeric Curry and Raisin Chutney

Servings 8
Author Troy MacLarty


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 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)


  1. Preheat the grill or a grill pan over medium heat.
  2. 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.
  3. 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.
  4. 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.

Curry Oil

MAKES 1/4 CUP Use this condiment on anything that could use a little curry kick, like soups or veggies.


  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup canola oil


  1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.