This fragrant and lightly spiced broccoli dish makes a delicious curry, though it also works well as a side dish or as part of an Indian spread.
- 800g broccoli
- 100g grated coconut or dessicated coconut
- 100g ginger
- 4 red onions
- 3 tbsp. dried curry leaves
- 3 1/2 tsp. mustard seeds
- Good pinch chilli flakes
- Juice of 2 limes
- 6 tbsp. veg oil
Shred the ginger, then thinly slice the onions. Chop the broccoli into florets.
Heat the oil over a medium heat. Add the mustard seeds and chilli flakes, fry until the seeds stop popping and spluttering, then add the onions and ginger. Stir and fry for 3-5 minutes or until softening and turning golden.
Add the broccoli and curry leaves then fry until the broccoli is tender. Stir in the grated coconut, (if using dessicated coconut soak in water for 5 minutes then drain and rinse before adding), then stir in the lime juice.