Stir-fried broccoli with coconut

Stir-fried broccoli with coconut

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(6 ratings)

Prep: 10 mins Cook: 10 mins


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

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal151
  • fat12g
  • saturates4g
  • carbs7g
  • sugars5g
  • fibre4g
  • protein5g
  • salt0g
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  • 6 tbsp vegetable oil
  • 3½ tsp mustard seed
  • 3 tbsp fresh or dried curry leaf
  • a pinch chilli flakes
  • 4 red onions, thickly sliced
  • 100g ginger, shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 800g thin-stemmed broccoli, cut into bite-sized pieces



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g/4oz fresh or frozen grated coconut or 3 tbsp desiccated coconut



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • juice 2 limes



    The same shape, but smaller than…


  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.

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Comments, questions and tips

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11th Feb, 2014
Made this with cabbage today as someone suggested and loved it. Fabulous flavors and so healthy!
2nd Feb, 2012
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!
4th Jan, 2012
Halved the quantities. Lots of different flavours coming through- would make again with cabbage or sprouts. .
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