Creamy Masala Broccoli with Herb Rice Meal Bowl

Name: Creamy Masala Broccoli with Herb Rice Meal Bowl
Cook time: 28 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 tbsp Garlic; 1 Onion; 11 florets of Broccoli, floret; Some Salt; 1 tsp Pepper (Black); 1 pinch of Turmeric; 1 tbsp Red Chilli Powder; 1 tbsp Jeera Powder; 1 cube of Grated Cheese; 1/2 cups Fresh Cream; Some Water, if needed as per consistency; Some Herbs (Mixed), for seasonings; 1 tsp Chilli Flakes, for seasonings; Some Coriander, for garnish; 1 tsp Oil; 13 cloves of Garlic; 1 1/2 tbsp Fresh Coriander; Some Salt; 1/2 tsp Pepper (Black); 1 tsp Chilli Flakes; 1 bowl of Basmati Rice, cooked

This Creamy Masala Broccoli with Herb Rice Meal Bowl pairs tender blanched broccoli florets with a rich, spiced cream-and-cheese sauce and fragrant herb rice. Bright aromatics and warming spices give the dish an Indian-inspired depth, while fresh coriander and chilli flakes add a lively finish—perfect for a comforting weeknight meal or elegant vegetarian main.

This Creamy Masala Broccoli with Herb Rice Meal Bowl pairs tender blanched broccoli florets with a rich, spiced cream-and-cheese s... Show more

By Pickles & Wine · Original recipe

Health Grade

B · Healthy

Time

25 min

Price

1,57 €

Calories

722 kcal

vegetarian

gluten free

low sugar

Method

Wash the produce

Rinse the broccoli florets, onion, coriander for garnish, and fresh coriander under cold running water. Shake off the excess moisture and pat everything dry so the vegetables cook properly instead of steaming too much in the pan.

Chop everything

Peel and finely chop the onion. Peel and mince the garlic, setting aside about 1/2 tablespoon for the broccoli and keeping the rest for the rice. Cut any large broccoli florets into bite-size pieces, finely chop the fresh coriander for the rice, and roughly chop the coriander for garnish.

Cook the masala

Set a skillet over medium heat and add the chopped onion, the reserved garlic, and a small splash of water. Cook, stirring often, until the onion softens and the raw garlic smell fades, about 3–4 minutes. Add turmeric, red chilli powder, jeera powder, black pepper, and salt, then stir for about 30 seconds until the spices smell warm and fragrant.

Steam and cream

Add the broccoli florets and toss them well so the masala coats all the pieces. If the pan looks dry, add another splash of water, cover, and let the broccoli cook for 3–5 minutes until bright green and just tender. Lower the heat, then stir in the fresh cream and grated cheese, mixing gently for 1–2 minutes until the cheese melts and the sauce turns smooth and lightly glossy around the broccoli.

Finish the broccoli

Sprinkle in the mixed herbs and chilli flakes, then stir gently to combine. Taste and add a little more salt if needed, then fold in most of the chopped coriander for garnish and take the pan off the heat.

Toss the herb rice

Heat a clean pan over medium heat and add the oil. Add the remaining garlic and cook for 30–60 seconds, stirring, until fragrant but not browned. Add the cooked basmati rice, the chopped fresh coriander, a pinch of salt, a little pepper, and some chilli flakes, then toss for 2–3 minutes until the rice is hot, fluffy, and evenly coated with the garlicky herb seasoning.

Assemble the bowls

Spoon the herb rice into serving bowls and top or side it with the creamy masala broccoli. Scatter over the remaining coriander and serve while everything is hot and creamy.