Immune-friendly recipe for 10 people, takes only 10 mins; recipe has vegetable oil, mustard seed, curry leaf, chilli flakes, red onion, ginger, broccoli, coconut and lime.
Stir-fried broccoli with coconut
Course: Immune-friendly
Servings
10
servings
Prep time
10 mins
Ingredients
- Vegetable Oil: 6 tbsp vegetable oil
- Red Onion: 4 red onions, thickly sliced
- Chilli Flakes: a pinch chilli flakes
- Lime: juice 2 limes
- Broccoli: 800g thin-stemmed broccoli, cut into bite-sized pieces
- Ginger: 100g ginger, shredded
- Mustard Seed: 3 1/2 tsp mustard seed
- Curry Leaf: 3 tbsp fresh or dried curry leaf
- Coconut: 100g/4oz fresh or frozen grated coconut or 3 tbsp desiccated coconut
Directions
- 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.
