Broccoli and the classic Indian flavours of chana masala is an inspired combination.

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  • 2 tablespoons (40ml) olive oil or other vegetable oil

  • 1 onion, diced

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1/4 teaspoon red chilli flakes (or to taste)

  • 2 to 3 cloves garlic, finely chopped

  • 3cm fresh ginger, peeled and finely chopped

  • 1 cup (200g) red lentils, rinsed and drained

  • 400g can diced tomatoes

  • 2 cups (500ml) water

  • 1 head broccoli, washed, stem peeled, stem and florets chopped

  • ½ bunch coriander, leaves only, chopped, to serve


  • 1.

    Place large deep frying pan over medium high heat. Add the oil, then the onion and spices. Cook for five minutes on medium heat until the onion becomes translucent. Add garlic and ginger and cook for an additional minute.

  • 2.

    Add the lentils, tomatoes and water. Bring to the boil, then reduce heat to a simmer and cook for 5 minutes, stirring frequently. Add broccoli stems and cook another 5 minutes. Then add brocolli florets. Cover and cook another 5 minutes, adding more water if necessary.

  • 3.

    Taste and season well with salt and pepper. When broccoli is tender crisp, remove from heat and serve sprinkled with coriander.


Lyndey’s note: serve with a cup of Greek yoghurt, with ¼ cup chopped mint leaves stirred through.

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