Matt Jamie’s recipe for Bourbon Smoked Curry spiced yogurt with roasted broccoli is vegetarian-friendly, easy-to-make and doesn’t sacrifice on flavor. Jamie, the founder and owner of Bourbon Barrel Foods, is known for his innovative approach to recipe creation, and this dish is no exception. The recipe features tender and crispy roasted broccoli seasoned with garlic, Bourbon Smoked Salt and Pepper, and served with a tangy and creamy coconut yogurt sauce infused with the smoky and savory flavors of Bourbon Smoked Curry Powder, Bluegrass Soy Sauce, and a touch of lemon zest and juice. The result is a flavorful and satisfying dish that is both healthy and indulgent.
recipe 
yields
Serves 4
2 small heads broccoli
2 tablespoons avocado oil
2 garlic cloves, microplaned
Bourbon Smoked Salt, to taste
Bourbon Smoked Pepper, to taste
2 cups Cocojune pure coconut yogurt
3 tablespoons Bourbon Smoked Curry
½ lemon, zested and juiced
1 teaspoon Bluegrass Soy Sauce
Bourbon Smoked Salt, to taste
Bourbon Smoked Pepper, to taste
¼ cup chives, chopped
For the broccoli:
For the Bourbon Smoked Curry spiced yogurt:
steps
Make the broccoli:
- Preheat oven to 425 degrees. Wash, dry and trim broccoli into florets. In a medium bowl, add broccoli florets, oil, garlic and salt and pepper. Toss until each piece is coated. Place broccoli on a parchment lined baking sheet. Be sure not to over crowd the sheet. Back for 20-minutes or until broccoli is tender with crispy edged.
Make the Bourbon Smoked Curry spiced yogurt:
- In a pan over medium heat, add Bourbon Smoked Curry Powder and warm until the curry becomes aromatic, about 2 minutes. To a bowl, add toasted curry powder, coconut yogurt, lemon zest, salt and pepper. Mix until fully incorporated. Add lemon juice and mix again. Serve with roasted broccoli and garnish with chopped chives and lemon zest.
Date Published: 11.01.23
