Spiced broccoli and coconut skillet. Lightweight and vegan Indian inspired recipe


Do you buy vegetables knowing in advance what you are going to do with them? With certain varieties, I just take them home whenever I can, inspiration comes later. So when I was looking for a new way to make one of my favorites, this Coconut Spiced Broccoli Skillet Recipe came up, a deliciously simple Indian-inspired dish.

Originally called sabji or broccoli subzi, it is perfect to vary the most typical ways of cooking broccoli without complicating our lives. It is something as simple as chopping it very well and sautéing it in a good pan with many spices, until it is tender but with a little crunch. It is a good recipe for those who are less enthusiastic about this vegetable, who will also love this proposal of fake pesto for pasta.


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

How to Make Indian Coconut Spiced Broccoli Skillet

Difficulty: Easy
  • Total time 25 m
  • Elaboration 5m
  • Cooking 20 m

To start with, wash the broccoli well and cut the stems, which we should save for other recipes - really, don't throw them away, listen to me. Cut the florets and chop very well with a good knife, or use a food processor. I have preferred to leave some pieces more whole, but with a chopper you can obtain the texture of couscous, more recommended for those who are less friends with broccoli.

Chop the red onion, grate the ginger and keep all the spices on hand. Heat a little oil in a good non-stick pan, better if you have a cast iron skillet type, and add the mustard and cumin seeds. When they start to jump, add the onion with the ginger and a pinch of salt, stirring well, until the onion is slightly transparent.

Add all the ground spices, stir a little and add the broccoli. Sauté without stopping stirring to catch all the flavors, add two tablespoons of coconut, season and add a little water. Cover and cook for 5 minutes, trying not to burn underneath.

Continue cooking, sautéing the mixture until you have the desired broccoli texture. Season to taste, add a little lemon juice and zest and serve with extra grated coconut and some fresh chopped herbs. I have opted this time for chives.

With what to accompany the broccoli pan

This Indian Style Coconut Spiced Broccoli Skillet is wildly versatile. It can be eaten as is as a light dish -perfect for dinner-, as a starter or garnish. It is also a perfect recipe to fill good bread tostas, fajitas, tacos or naan, and can be served with rice or a dhal-style vegetable stew.

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