INGREDIENTS
1/4 cup unsweetened coconut flakes
1 tablespoon coconut oil or Ghee
2 inches piece fresh ginger root peeled and minced
1/2 small yellow onion halved and thinly sliced
1 teaspoon cumin seeds
2 teaspoons curry powder
1/2 teaspoon kosher salt
1 pound broccoli florets
METHOD
To Prepare:
1. Trim broccoli into evenly sized florets.
2. Peel ginger and mince.
3. Halve onion and thinly slice.
4. Measure all spices, coconut flakes and oil.
To Cook:
1. Heat a large skillet over medium heat. Once hot add coconut flakes. Cook, stirring constantly, for 3 to 4 minutes, until edges begin to brown and coconut is fragrant. Remove from pan and set aside.
2. Place skillet back on burner and add cooking oil. Once hot, add minced ginger, sliced onion, cumin seeds, curry powder and salt. Cook, stirring constantly for 1 to 2 minutes.
3. Add broccoli florets and 2 tablespoons of water to pan. Stir to coat, cover, raise heat to medium high and cook 3 to 4 minutes until broccoli is tender.
4. Remove from heat, transfer to a serving dish and top with toasted coconut flakes. Serve hot and Enjoy!
SERVING SUGGESTION
Serves 4 as a side
Serve with Chicken Korma, Naan, Tarka Dal and other favourites
PREPARATION AND COOKING
Preparation time: 10 mins
Cooking time: 10 mins
