Broccoli with Ginger and Coconut (Nariyal Hare Phool Gobhi)

A quick curry to make when you want something a bit punchier than plain broccoli. Not noticeably spicy, despite the sambhar masala.

The original recipe calls for more water and a longer simmer, but symbol and I both like our broccoli fairly lightly cooked.

Broccoli with Ginger and Coconut

660 Curries

Ingredients

• 2 tbsp (30mL) corn oil
• 1 tsp (5mL) cumin seeds
• 2tbsp (30mL) finely chopped fresh ginger or ginger paste
• 1lb (450g) broccoli, cut into ~2cm florets
• ¾tsp salt
• 1tsp Sambhar Masala
• 1C (240mL) shredded fresh coconut, or equivalent reconstituted¹

Directions

1. Heat the oil over medium-high heat. Add the cumin and cook until they sizzle and turn reddish-brown, 5-10 seconds.
2. Add ginger and stir-fry until golden brown, ~1 minute.
3. Add broccoli, salt, and spice mix and stir-fry so that the spices coat the broccoli, ~1 minute.
4. Add ½C water and stir together. Wait until water boils, then lower heat to medium, cover, and cook until broccoli is just starting to become tender, ~2 minutes.
5. Stir in the coconut and simmer, uncovered, until warmed through, another 2-3 minutes.

---

¹ To reconstitute dried coconut, use half the volume in dried coconut (½C for this recipe), boil an equal amount of water, pour over, and let stand 15 minutes, then drain. ^Back