Stir-fried Broccoli With Coconut
In this vibrant and flavorful recipe, aromatic mustard seeds and curry leaves sizzle in the pan alongside fiery chili flakes. The combination of tender red onions, zesty ginger, and crisp broccoli creates a mouthwatering stir-fry. Tossed with fragrant coconut and a splash of lime juice, this dish is a harmonious blend of textures and tastes that will surely satisfy your cravings.
— Constant Cookbook
Ingredients
- 6 tbsp vegetable oil
- 3½ tsp mustard seeds
- 3 tbsp fresh or dried curry leaves
- a pinch chilli flakes
- 4 red onions , thickly sliced
- 100g ginger , shredded
- 800g thin-stemmed broccoli , cut into bite-sized pieces
- 100g/4oz fresh or frozen grated coconut or 3 tbsp desiccated coconut
- juice 2 limes
Instructions
- Heat the oil in a large wok or saucepan set over a medium heat. Toss in the mustard seeds followed by the curry leaves (if you are using dried curry leaves add them later on with the broccoli) and chilli flakes. Swirl everything around until the leaves stop spluttering, then add the onions and ginger and fry for 3-4 mins over a high heat.
- Stir in the broccoli (and dried curry leaves if using) and continue frying over a high heat until just tender, stirring all the time. Scatter over the coconut (if you are using desiccated coconut, soak it in hot water for 5 mins before tipping into a sieve, draining away any liquid, and adding to the pan at the end of cooking), stir to mix and sharpen with the lime juice.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 10
Nutrition
- Calories: 151 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
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