Spiced Broccoli Spears with Tamarind Yoghurt
By OcadoLife
Published on 09 December 2025
Food writer and editor Caroline Morrish created these Spiced Broccoli Spears with Tamarind Yoghurt – a lovely side or sharing dish. “I used chaat masala to flavour the spears – it’s a zingy, salty-sour spice mix that can be used to brighten up so many dishes. Mixing it with breadcrumbs creates a delicious crispy coating for the broccoli. The tamarind dip is the perfect accompaniment, and is great with fish or chicken too. If you can’t get chaat masala, try garam masala or a mixed curry powder instead.”Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 3 tbsp (approx.) olive oil, plus extra for brushing
- 50g breadcrumbs
- 1 tbsp chaat masala or garam masala, plus extra to serve (optional)
- 2 tsp (approx.) chilli powder, to taste (optional)
- 2 tbsp plain flour
- 1 large egg, beaten
- 400g Tenderstem or purple sprouting broccoli
- 200g natural yoghurt
- 2 tbsp tamarind
- 2 tsp mango chutney
- 2 tbsp chopped coriander
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6. Line a large baking tray and brush the paper with a little olive oil.Step 2
Mix the breadcrumbs with the chaat masala, and the chilli powder (if using), then spread the mixture out on a large plate. Sprinkle the flour onto a second large plate and tip the beaten egg into a big shallow bowl.Step 3
One by one, dust the broccoli spears in the flour, then dip in the beaten egg. Shake off the excess, dip in the breadcrumbs, turning to coat, and put on the baking tray. Drizzle the coated spears with a little oil and season with salt and pepper. Bake for 20 mins, turning halfway, until tender and golden.Step 4
Meanwhile, mix the yoghurt and tamarind in a bowl; swirl through the chutney and coriander. Top with extra chaat masala, if you like; serve with the broccoli for dipping.