Name: Stir-Fried Broccoli with Coconut and Curry Leaves Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 6 tbsp vegetable oil; 3½ tsp mustard seeds; 3 tbsp fresh or dried curry leaves; A pinch of chilli flakes; 4 red onions, thickly sliced; 100g ginger, shredded; 800g thin-stemmed broccoli, cut into bite-sized pieces; 100g fresh or frozen grated coconut or 3 tbsp desiccated coconut; Juice of 2 limes

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Introduction

This stir-fried broccoli with coconut is a vibrant and flavorful side dish that combines crisp-tender broccoli with aromatic spices and fresh coconut. The lime juice adds a refreshing zing, making it a perfect complement to any meal.

A large white plate is filled with a fresh vegetable dish made mainly of bright green broccoli stems and florets, mixed with thin slices of cooked purple-red onions. The vegetables are topped with small white almond flakes and sprinkled with dark seeds, adding texture and contrast. The plate is set on a black square tray resting on a white marbled surface, with a silver spoon and black chopsticks placed nearby. In the background, there is a blurred glass of dark pink drink and a bowl with some light-colored food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp vegetable oil
3½ tsp mustard seeds
3 tbsp fresh or dried curry leaves
a pinch of 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 of 2 limes

Instructions

Step 1: Heat the vegetable oil in a large wok or saucepan over medium heat. Add the mustard seeds, then the curry leaves (if using dried curry leaves, add them later with the broccoli), and chilli flakes. Swirl the pan gently until the curry leaves stop spluttering.
Step 2: Add the sliced red onions and shredded ginger. Fry over high heat for 3-4 minutes until they soften and become fragrant.
Step 3: Stir in the broccoli and dried curry leaves if using. Continue frying over high heat, stirring constantly, until the broccoli is just tender.
Step 4: If using desiccated coconut, soak it in hot water for 5 minutes, then drain thoroughly in a sieve. Add the coconut to the pan and stir to combine.
Step 5: Remove from heat and squeeze over the lime juice. Toss everything gently to mix and serve immediately.

Tips & Variations

Use fresh curry leaves for the best flavor, but dried works well if fresh aren’t available.
Adjust the chilli flakes to your preferred heat level or omit for a milder dish.
Try adding a handful of toasted cashews for extra crunch.
If fresh coconut isn’t available, frozen grated coconut is a great substitute.

Storage

Store any leftover stir-fried broccoli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to retain its texture and flavor. Avoid microwaving for long periods to prevent sogginess.

How to Serve

A white shallow bowl filled with a fresh salad made of bright green broccolini stalks and dark green leafy herbs, topped with thin slices of caramelized purple-red onions and sprinkled with light-colored almond slivers. The bowl sits on a black rectangular plate with a pair of black chopsticks and a white spoon resting beside it on a dark surface. A purple drink in a transparent glass is placed in the blurred white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular broccoli instead of thin-stemmed broccoli?

Yes, regular broccoli can be used. Just cut it into similar bite-sized pieces and stir-fry a little longer if needed to reach the desired tenderness.

Is it necessary to soak desiccated coconut before adding it?

Soaking desiccated coconut in hot water helps rehydrate it and prevents dryness in the dish, resulting in a better texture and flavor.