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Charred purple-sprouting broccoli with crispy chilli oats

Charred purple-sprouting broccoli with crispy chilli oats

This dish iby Ravinder Bhogal is inspired by Singaporean hawker markets, where it is usually made with giant prawns and a local type of cereal.

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VegetarianHealthySource of fibre
  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g purple sprouting broccoli
  • 1 tbsp rapeseed oil
  • 30g unsalted butter
  • 3 clove/s garlic, finely sliced
  • 1 Thai chilli, finely sliced
  • 8 fresh curry leaves
  • 50g rolled oats
  • ½ tsp caster sugar
  • 1 lime, cut into wedges, to serve


  1. Cook the broccoli in a saucepan of boiling water for 2 minutes, then drain and dunk in a bowl of ice-cold water to refresh. Drain well, pat dry and drizzle with the oil, then season with salt. Heat a large frying pan until very hot, then sear the broccoli for 3-4 minutes or until charred; set aside on a warm plate. Leave the pan to cool for a few minutes, then wipe out to use again.

  2. Melt the butter in the frying pan over a medium-low heat. Once it’s foaming, frythe garlic and chilli for 1-2 minutes until golden and fragrant. Add the curry leavesand fry until crisp (usually a few minutes). Add the oats and fry for 4-5 minutes more, stirring, until toasted. Season with salt and the sugar and mix well, then toss through the broccoli. Serve with lime wedges to squeeze over.


Typical values per serving when made using specific products in recipe


811kJ/ 195kcals



Saturated Fat












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