Name: Stir-Fried Broccoli with Coconut and Curry Leaves Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: South Asian
Ingredients: 3½ tsp mustard seeds; 3 tbsp fresh or dried curry leaves; a pinch chilli flakes; 100g ginger, shredded; juice of 2 limes; 4 red onions, thickly sliced; 800g thin-stemmed broccoli, cut into bite-sized pieces; 6 tbsp vegetable oil; 100g fresh or frozen grated coconut or 3 tbsp desiccated coconut

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Introduction

This stir-fried broccoli with coconut is a vibrant, flavorful dish perfect as a side or a light main. Combining tender broccoli with fragrant curry leaves and zesty lime, it brings a delightful balance of textures and taste.

A large white shallow plate filled with a fresh green salad made of broccolini stalks and small florets, mixed with thin slices of cooked purple onions, and sprinkled with small white almond flakes. The salad is topped with some dark green finely chopped herbs. The plate sits on a black square plate on a white marbled surface. Nearby are a pair of black chopsticks and a white spoon. In the background, there is a glimpse of a purple pink drink in a clear glass. 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 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, hold off adding them now) and chilli flakes. Swirl the pan until the leaves stop making a crackling sound.
Step 2: Add the sliced onions and shredded ginger, frying over high heat for 3-4 minutes until softened and fragrant.
Step 3: Stir in the broccoli and, if using dried curry leaves, add them now. 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 well using a sieve. Add the coconut to the pan and mix well.
Step 5: Finish by squeezing in the lime juice and give everything a good stir before serving.

Tips & Variations

For a nuttier flavor, lightly toast the mustard seeds before adding the oil.
Substitute fresh curry leaves with dried only if fresh are unavailable, but add them later in the cooking process for best flavor.
Try adding a handful of chopped cashews or peanuts for extra crunch.
Adjust chilli flakes to taste or omit for a milder dish.

Storage

Store leftover stir-fried broccoli tightly covered in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water if needed to keep it moist. It’s best enjoyed fresh, but reheating is quick and easy.

How to Serve

A white round plate filled with a green vegetable dish featuring vibrant broccoli stems and florets as the main layer. Mixed through are thin slices of cooked red onion adding a touch of purple color and slightly soft texture. On top, you can see small white almond slivers and some dark green chopped herbs scattered evenly across the dish. The plate rests on a black square plate with a set of black chopsticks and a white spoon placed beside it on a dark surface, and a blurry background includes a glass of pink liquid and a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just make sure to thaw and drain it before stir-frying to avoid excess moisture.

What can I use if I don’t have curry leaves?

If you don’t have curry leaves, you can omit them or substitute with a few fresh bay leaves or kaffir lime leaves, though the flavor will differ slightly.