Our Recipe BoxesGift Cards
Spiced Broccoli Nuggets
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Broccoli Nuggets

Spiced Broccoli Nuggets

with Korma Bulgur Wheat, Mint Yoghurt and Mango Chutney

Our Spiced Cauliflower Nuggets is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:
Egg
Mustard
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

300

Broccoli Florets

64

Mayonnaise

(Contains Egg, Mustard)

50

Panko Breadcrumbs

(Contains Cereals containing gluten)

2

North Indian Style Spice Mix

1

Garlic Clove

2

Medium Tomato

50

Korma Curry Paste

(Contains Mustard)

120

Bulgur Wheat

(Contains Cereals containing gluten)

1

Mint

75

Greek Style Natural Yoghurt

(Contains Milk)

40

Mango Chutney

Not included in your delivery

1

Olive Oil for the Crumb

240

Water for the Bulgur

sideBannerName

Nutritional information

Energy (kcal)676 kcal
Energy (kJ)2830 kJ
Fat25 g
of which saturates5 g
Carbohydrate93.1 g
of which sugars22.4 g
Protein20.2 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Garlic Press
Large Saucepan
Lid

Instructions

Spice up the Broccoli
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve any large broccoli florets, then pop them into a large mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat.

In another small bowl, combine the breadcrumbs, North Indian style spice mix and the olive oil for the crumb (see pantry for amount).

Add the spiced crumbs to the florets and toss to coat evenly.

Roast the Nuggets
2

Pop the crumbed florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs.

When the oven is hot, roast on the top shelf until golden, 25-30 mins.

Finish the Prep
3

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the tomatoes into 1cm chunks.

Flavour Time
4

Pop a large saucepan (with a tight-fitting lid) on medium-high heat with a drizzle of oil.

When hot, add the garlic and korma style paste. Stir-fry for 1 min. Pour in the water for the bulgur (see pantry for amount) and bring to the boil.

Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Let's Get Minty
5

While everything cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the yoghurt into a small bowl with half the chopped mint. Season with salt and pepper, then mix together. Set the mint yoghurt aside.

Serve
6

When everything is ready, fluff up the bulgur with a fork. Add the tomatoes, remaining mint and half the mango chutney. Stir until well combined.

Spoon the bulgur wheat into your bowls, then top with the broccoli nuggets. Serve with a dollop of mint yoghurt and the remaining mango chutney. 

Enjoy!