Stir-fried broccoli with coconut

Stir-fried broccoli with coconut

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 10

This quick spiced vegetable dish is inspired by the fresh flavours of south India and can be made with all greens

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
151
protein
5g
carbs
7g
fat
12g
saturates
4g
fibre
4g
sugar
5g
salt
0g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, January 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kapatu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with cabbage today as someone suggested and loved it. Fabulous flavors and so healthy!

LuluLolly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent fresh flavors! I used frozen grated coconut which is readily available in Asian stores. It's far better than using desiccated coconut. I agree with the previous reviewer that this recipe would work brilliantly with cabbage!

engrenages's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Halved the quantities. Lots of different flavours coming through- would make again with cabbage or sprouts. .

Questions

Tips