Our kids are huge broccoli fans and we’re always looking for interesting ways to serve it. This recipe has plenty of flavour and goes nicely with full-fat live Greek yoghurt, but don’t forget to add in the extra calories.
PREP 10 MINS
COOK 7 MINS
PER SERVING 345 CALS PROTEIN 21G CARBS 9G FAT 23G FIBRE 7G
1 large head broccoli (around 450g)
1 tbsp olive or rapeseed oil
200g paneer, cut into roughly 1.5cm chunks
10 cherry tomatoes, halved
1 garlic clove, peeled, thinly sliced
1⁄2-1 tsp crushed dried chilli flakes
1 tsp garam masala or medium curry powder
juice 1⁄2 small lemon
1. Third fill a large saucepan with water and bring to the boil.
2. Meanwhile, place the broccoli on a chopping board and cut off the florets. Cut any large florets in half or into quarters, until they are all roughly the same size. Discard the bottom 2.5cm stalk, then thinly slice the rest into pieces around 5mm thick. Add the broccoli to the pan and return to the boil. Cook for 1 minute, then drain well using a colander. H Pour the oil into a large frying pan or wok and place over a medium-high heat. When hot, add the paneer and cook for 1-2 minutes, turning regularly, until lightly browned.
3. Add the broccoli and tomatoes and stir-fry for 2 minutes, then sprinkle the garlic, chilli and garam masala or curry powder over the top and cook for a final 2 minutes, or until the tomatoes have softened, stirring constantly. H Season with lemon juice and ground black pepper to serve.