Indian-Spiced Warm Tenderstem® Broccoli & Carrot Salad

Indian-Spiced Warm Tenderstem® Broccoli & Carrot Salad

The wonderfully warm curry spices and flavours here are offset by their surprising appearance in a salad.

Preparation time

5 minutes

Cooking time

10 minutes



Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free
  • Vegetarian
  • Vegan

Nutritional information per serving

  • kcal 115
  • Fat 6.9g Medium
  • Saturates 1g Low
  • Carbs 7.5g
  • Sugars 6.2g Low
  • Fibre 8g
  • Protein 3.2g
  • Salt 0.07g Low


  1. Use a vegetable peeler to peel the carrots into long strips.

  2. Steam or boil the Tenderstem® broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute. Drain well if boiled.

  3. Whilst the vegetables are cooking, add the olive oil to a small frying pan and gently fry the mustard seeds until they start to pop.

  4. Once they start to pop, add the garam masala and ground cumin. Give the pan a quick shake to mix then tip into a small clean bowl before the spices start to burn.

  5. Squeeze over the lemon juice and a grind of salt and pepper.

  6. Tansfer the vegetable to a warmed serving bowl then pour over the dressing and toss to coat evenly. Sprinkle generously with the chopped coriander and serve immediately.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.