Broccoli Curry

Stolen from : Nita Mehta's "Vegetarian Curries" p. 67

Serves 4 - yep, no problem but work out for yourself how much your broccoli will go round, think of the number of florets per person and double it.

300g (1 decent sized) broccoli florets
1 large carrot - cut into 1/4" slices
juice 1/2 lemon
1 tbsp cashew halves (kaju tudka)
1 tsp raisins (kishmish)
2 onions - ground to paste
2 green chillis
1 tsp jeera (cumin seeds)
1/2 tsp ajwain (carom seeds)
1 tsp ginger-garlic paste
1 1/2 tsp dhania powder
1 tsp garam masala
pinch haldi
1 tsp salt
1/2 tsp pepper
2 cups milk
4 tbsp grated cheese

1. Cut both flowers of broccoli into medium florests with some stalk.
2. Boil 5-6 cups water with 2 tsp salt, 1 tsp sugar and juice 1/2 lemon.
3. Add broccoli florets and carrots to boiling water and cook them but you know, not too soft.
4. Strain them, use the water as stock for something else.
5. Fry the broccoli and carrots in some oil and give it some ground pepper.
6. Pick out the half of the broccoli you want to use for the puree, and keep the remaining broccoli / carrot aside.
7. Puree the selected broccoli with the green chillis and 1 cup milk.
8. Fry the kaju and the kishmish to your liking and set aside for adding at the end.
9. Flash fry some jeera in enough oil to fry the onion paste, but not until brown.
10. Add ginger garlic paste, stir for 1 min.
11. Add dhania powder, garam masala, haldi and a bit of salt, mix well.
12. Add the puree, cook on a low heat for a while (says until oil separates but I don't use that much oil so just until it looks right :)
13. Add 1 cup of milk and get it to boil and cook it through.
14. Add cheese
15. Add the broccoli & carrots and the nuts and rasins, mix it through, serve when your ready, give it some more cheese if you're feeling a bit bourgeoisie.

A bit less chilli would be better for most folk, mine were a bit strong.
My biggest excitement was I used the seed milk residue instead of the 1st cup of milk, which was the parts of the seed mix of sunflower, pumpkin and linseed that didn't fit through the filter, along with 30ml of milk acted as the required emulsifier. I used sultanas instead of raisins.
I've cut out some faffing about at the end, just get it in and get it finished, it's great - don't make more work for yourself.

The sultana / cashew motif was a winner, just enough to notice, not dominating.

I think you'd be better off with up to twice as much broccoli, the puree wasn't very green so I'd give that a bit more than 100g, there was plenty of sauce so you could add some more veg, french beans would be a good addition but chop them up fine but watch out you don't over do it, they are a strong texture.