Simple Curry Roasted Broccoli (Indian Broccoli + Other Flavors)
This Simple Curry Roasted Broccoli is delicious! The curry flavor isn’t overwhelming and adds a little somethin’ to your basic roasted broccoli. So good!
1poundof broccoli, trimmed and separated into florets
½cupof cashews
1Tablespoonof canola oil
1Tablespoonof water
1teaspoonof curry paste of choice
1teaspoonof sugar
½teaspoonof salt
Instructions
Preheat oven to 400F.
Rinse the broccoli and shake off excess water, but don't dry too thoroughly. Toss the broccoli and cashews with oil, place on a baking sheet, and roast for 20 minutes, stirring once or twice.
Meanwhile, in a small bowl or jar, stir together water, curry paste, sugar and salt. Remove broccoli from oven and toss with curry glaze.
Return broccoli to oven for 5-10 minutes, until glaze is absorbed.
Notes
Base seasoning: (aka garlic roasted broccoli) Combine the broccoli with a bit of garlic powder (or minced garlic – but it’s best to use powder for the air fryer roasted broccoli as the garlic may burn) and salt and pepper. Optionally drizzle with a squeeze of lemon juice after roasting.
Lemon garlic broccoli: Along with the above, add some lemon zest (only about ½ tsp) to the broccoli. Also, add a little lemon before AND after baking the broccoli.
Balsamic roasted broccoli: Add 1-2 tbsp balsamic vinegar (depending on how strong you want it) to the ‘base seasoning’ option.
Vegan ‘parmesan’ broccoli: Add a generous pinch of nutritional yeast and squeeze of lemon to the base roasted broccoli (or lemon garlic broccoli/ balsamic roasted broccoli) to act as the vegan parmesan cheese. A vegan commercial ‘parmesan’ would also work.