1 large head of broccoli

2 tsp Amritsari spice blend

1 tsp salt

Juice of 1 lemon

Moilee Sauce



2 tbsp sunflower oil

1 tsp black mustard seeds

10 curry leaves

25g fresh root ginger (peeled and chopped)

10 garlic cloves (chopped)

3 medium white onions (very thinly sliced)

4 bird’s eye chilies (seeds in, chopped)

1 ½ tsp ground turmeric

2 tsp salt

Juice of 1 lemon

750ml coconut milk


  1. Chop the broccoli into florets and add to a bowl with the spice blend, salt and lemon juice. Stir to coat the florets, then set aside to marinate for 20 minutes.
  2. Preheat the oven to 220 degrees C/200 degrees C fan/gas mark 7
  3. Lay the marinated broccoli on a baking sheet lined with greaseproof paper and roast in the oven for 5-6 minutes. Test if it’s cooked by piercing it with the tip of a sharp knife; it shouldn’t be too soft, it needs to have a bite.
  4. Meanwhile, prepare the sauce. Heat the oil in a deep pan over a medium heat, then add the mustard seeds. When they start popping, add the curry leaves and stir for 30 seconds, then add the ginger and garlic and cook for 1 minute.
  5. Add the onions and cook until translucent (around 8 minutes)
  6. Add the chilies, turmeric, salt, lemon juice and coconut milk, mix well, then bring to a boil and cook for 5 minutes to reduce a bit.
  7. Remove from the heat and leave to cool.
  8. When cool, blend to a smooth sauce in a food processor. Add back to the pan and cook for a further 6 minutes.
  9. To serve, spoon the sauce into soup bowls and place the cooked broccoli in each bowl.

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