Veg Recipes

Indian Cuisine: Coconut Spiced Broccoli Skillet

Indian Cuisine: Coconut Spiced Broccoli Skillet

This recipe is inspired by Indian cuisine and its original name is broccoli sabji or subzi. Easy to prepare and with an excellent flavor.

It is a perfect dish to vary the most typical ways of cooking broccoli without too many complications.

The secret is to chop it very well and sauté it in a good pan with many spices, until it is tender but crisp.

It can be served with rice or a dhal-style vegetable stew.

Ingredients for 4 people

  • -Broccoli 2
  • -3 / 4 teaspoon mustard seeds
  • -Cumin grain 1/2 teaspoon
  • -Small red onion 1
  • -Fresh ginger (a small piece) 1
  • 1/2 teaspoon granulated garlic
  • 1/2 tsp ground turmeric
  • - 1/4 teaspoon sweet paprika
  • -Spicy paprika a pinch
  • 1/2 tsp ground coriander
  • 1/4 teaspoon ground dried fennel
  • 1/4 tsp ground cinnamon
  • -Grated coconut
  • -Fresh parsley or chives or coriander
  • -Lemon 1
  • -Ground black pepper
  • -Salt
  • -Extra virgin olive oil


-The recipe will take you 5 minutes to prepare and another 25 minutes to cook

-First, wash the broccoli well and cut the stems that we will reserve for other recipes. The part of the bouquets chop it well or use a food processor, you can also leave more whole pieces, but that is to taste.

- Chop the red onion, grate the ginger and leave the spices on hand.

-Heat a little oil in a good non-stick pan and add the mustard seeds and cumin. When they start to jump, add the onion with the ginger and a pinch of salt. Stir the preparation until the onion is slightly transparent.

-Afterwards add the ground spices, stir a little and add the broccoli.

-Sauté all the preparation while stirring so that it takes the flavors well.

-While we stir, add two tablespoons of coconut, salt and pepper. Also add a little water. Cover and cook for 5 minutes, trying not to burn underneath.

-Finally continue cooking, sautéing the whole until you have the desired broccoli texture.

-Salt and pepper to taste, while adding a little lemon juice and zest.

-Finally, serve with extra grated coconut and some chopped fresh herbs.


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