BBC Summer Sabzi
Green Vegetarian Curry
BBC Sabzi. Is this the next programming coup the British Broadcasting Corporation are introducing to capture the attention of spice foodies everywhere? In a word ‘no’ but hopefully the title’s sufficient enough to attract your attention, however it’s not cynical PR rouse it actually represents the core ingredients for this vegetable curry and as it uses seasonal ingredients it’s a light spring/summer dish packed with verdant Broad beans, Broccoli and Courgette (BBC) spritzed with lemon, fired up with a little chilli and refreshed with chopped mint. So if you’re after something fresher from BBC…give this recipe a spin it’s a food episode you won’t want to miss.
Serves 2 as a main or 4 as a side
- 2 tbs vegetable oil
- 1 tsp mustard seeds
- ½ Onion, finely chopped
- 1 green chilli
- Thumb of ginger
- 2 tbs flaked almonds
- 200g Broccoli florets (steamed for 5 minutes)
- 30 Broad bean pods (beans shucked and beans blanched in hot water to remove their husks)
- 1/s courgette, diced
- 20 mint leaves, finely chopped
- Juice of ½ a lemon
How To Make Broad Bean & Broccoli Curry
Using a wok or large frying pan, heat the oil over medium heat and fry the mustard seeds for 30 seconds until they pop and sizzle. Now add the onion, ginger and chilli, cooking until the onion becomes translucent then tip in the almonds sautéing until the edges of the nuts start to brown. Add the broad beans and courgettes cooking for 5 minutes and then add the pre-steamed broccoli florets, heating through for another couple of minutes keeping the texture al dente. Remove the BBC Sabzi from the heat and run the mint through the mix and then douse with the juice from half a lemon.
Serve right away and eat with flatbread and a zesty lime pickle.