Tandoori broccoli with mint chutney

Marinate florets of fresh broccoli then roast for a side dish packed with spicy flavours
Tandoori broccoli with mint chutney
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus minimum 1 hour to marinate
  • Effort: easy


For the broccoli:

  • 3 garlic cloves
  • 1 tbsp fresh ginger, minced
  • 1 shallot, finely chopped
  • 1 tbsp tandoori masala powder
  • 1 lemon, juiced
  • 120 ml thick yogurt
  • 1 large bunch purple sprouting broccoli, long stems in tact

For the mint chutney:

  • large bunch of mint
  • handful of coriander leaves
  • 1 shallot, chopped
  • 1 green chilli, deseeded and finely sliced
  • 1 lime, juiced
  • 120 g yogurt
  • 1 tbsp olive oil


1. For the broccoli: Place the garlic, ginger and shallot into a food processor and blend into a smooth paste. Fold in the tandoori spice, lemon, 1 teaspoon salt and yogurt.

2. Place the broccoli in a large bowl and pour over the marinade, mixing well with your hands. Pop in the fridge to marinate for a minimum of 1 hour and maximum of 12 hours.

3. After marinating, preheat the oven to 200C/180C/gas 6. Place the marinated broccoli on a large baking tray and roast for about 25-30 minutes or until tender. Keep an eye on it as the marinade can catch in the oven.

4. For the mint chutney: Place all the chutney ingredients in a food processor and pulse into thick and chunky sauce. Season to taste.

5. Drizzle the purple sprouting broccoli with a little lemon juice to serve with the mint chutney.

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