Grilled artichoke flowers
November 15, 2018
Broccoli with pasta and parmesan cheese
November 15, 2018

Broccoli and coconut, the perfect combination

 Muy fácil


  • 2 broccoli heads
  • ¾ of a teaspoonful of mustard seeds
  • ½ of a teaspoonful of cumin seeds
  • 1 small purple onion
  • A small piece of fresh ginger
  • ½ of a teaspoonful of granulated garlic
  • ½ of a teaspoonful of ground turmeric
  • ¼ of a teaspoonful of paprika
  • A pinch of hot paprika
  • ½ of a teaspoonful of ground coriander
  • ¼ of a teaspoonful of dried ground fennel
  • ¼ of a teaspoonful of ground cinnamon
  • Grated coconut
  • 1 lemon
  • Fresh chives
  • Ground black pepper
  • Extra virgin olive oil
  • Salt


To begin with, wash the broccoli well and cut off the stems, they can be used in other recipes -honestly.

Cut off the florets and finely chop them very well with a nice sharp knife or use a food processor.

Chop up the purple onion, grate the ginger and make sure you have all the spices handy.

Heat a bit of oil in a nice non-stick frying pan and add the mustard seeds and the cumin.

When they start to jump around the frying pan, add the onion with the ginger and a pinch of salt, stirring it well, until the onion goes slightly translucent.

Add all the ground spices, stir a bit and add the broccoli.

Sauté and stir continuously so that all the flavours are absorbed, add two spoonfuls of coconut, salt and pepper and add a little bit of water.

Cover it with a lid and let it cook for five minutes; make sure it doesn’t burn on the bottom.

Continue to sauté until you get the desired texture of the broccoli.

Add salt and pepper as desired, a bit of lemon juice and grated peel and serve with the extra grated coconut and the chopped fresh chives.

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