Curried Broccoli Stems with Sweet Mango & Red Onion

What do you do with broccoli stems? Chuck em away? Compost them? Run them through the juicer? My option was always adding them to my green juice, that was until I saw Wicked's Derek Sarno season and roast them. Genius plan! 

Broccoli stems, though not as colourful nor flavourful as their more desired florets, are just as nutritious. Actually, gram for gram, the stems contain slightly more calcium, iron and Vitamin C.

This is my take on roasting them with deliciously warming Indian spices. Seasoned this way, they taste just awesome. I've used a pre-mixed blend of Indian spices, you can experiment to find a blend that you love. 


2 large broccoli stems, sliced into thin strips

2 tbsp melted coconut oil (or olive oil) 

Spice mix: I used turmeric, cumin, coriander, fenugreek, nigella seeds, ground cardamom, cloves, ginger (I add a teaspoon of each and store in a glass jar) 

Pink salt and black pepper to season

Half a mango cut into small chunks

1 small red onion very finely chopped


Line a baking tray with parchment paper and pre heat the oven to 160C

Lay the broccoli stems on to the baking paper, brush a tablespoon of oil onto them, turning to ensure both sides are coated, sprinkle with the spice mix, season with salt turn and sprinkle the other side

Bake in the oven at 160C for 20 - 30 mins until they just start crisping and going golden

Meanwhile, add the finely chopped red onion to a pan with a tablespoon of oil and saute until it's softened 5 - 8 mins. Then add the mango and continue to stir together well

Add a pinch or two of spice mix to the onion and mango, season with salt and black pepper and keep stirring for a couple of minutes

Finally spoon the mango and onion over the broccoli stems and return to the oven for 5 - 10 mins at 180C 

Serve with rice and fresh coriander 

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