Broccoli And Tomato Stew
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring a large pot of well salted water to a boil
2
Set up a bowl of well salted ice water
3
Toss the broccoli florets into the boiling water
4
Let the water come back to a boil and cook for 2 minutes
5
Immediately plunge the broccoli into the salted ice water and let it cool
6
Remove the cold broccoli from the ice water and reserve with the stem "coins"
7
In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes
8
Pulse the coriander seeds in a spice grinder to a fine powder
9
Reserve
10
Coat a large saute pan with olive oil and add the onions
11
Season with salt and a pinch of crushed red pepper
12
Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes
13
Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes
14
Add the tomatoes and season with salt
15
Bring the mix to a boil and reduce to a simmer
16
Simmer the mix over medium heat for about 10 minutes
17
Toss in the broccoli florets and the stem "coins"
18
Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes