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Subtle East Indian spices and fresh broccoli create a rich mix of lively flavors in this quick and easy recipe.

1 teaspoon mustard seeds
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
1 large clove garlic, minced
1/2 Jalapeño chile, seeded and finely chopped
2 teaspoons finely chopped fresh ginger
1 medium onion, coarsely chopped
4 cups small broccoli florets
1 cup coarsely chopped fresh tomatoes, or use canned whole tomatoes, drained and chopped.
1/4 cup chicken broth
salt and freshly ground pepper to taste

GARNISH
1/3 cup chopped fresh cilantro

Heat a large skillet or saucepan over high heat. Add the mustard seed and cumin, cooking and stirring just until fragrant. Add the oil and stir in the garlic, chile, ginger and onion. Lower the heat and sauté the mixture gently, stirring frequently, for 8 to 10 minutes, until onion is softened and mixture is golden. Add the broccoli, tomatoes and chicken broth. Cover and cook just until broccoli is tender-crisp. Add salt and pepper to taste. Garnish with chopped fresh cilantro. 

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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