Pumpkin biryani
Serving this spiced Indian rice inside a pumpkin makes for a dramatic centrepiece when entertaining
Stir-fried broccoli with coconut
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 6 tbsp vegetable oil
- 3 ½ tsp mustard seed
- 3 tbsp fresh or dried curry leaf
- a pinch chilli flakes
- 4 red onionsthickly sliced
- 100g gingershredded
- 800g thin-stemmed broccolicut into bite-sized pieces
- 100g/4oz fresh or frozen grated coconutor 3 tbsp desiccated coconut
- juice 2 limes
Nutrition: per serving
- kcal151
- fat12g
- saturates4g
- carbs7g
- sugars5g
- fibre4g
- protein5g
- salt0glow
Method
step 1
Heat the oil in a large wok or saucepan set over a medium heat. Toss in the mustard seeds followed by the curry leaves (if you are using dried curry leaves add them later on with the broccoli) and chilli flakes. Swirl everything around until the leaves stop spluttering, then add the onions and ginger and fry for 3-4 mins over a high heat.
step 2
Stir in the broccoli (and dried curry leaves if using) and continue frying over a high heat until just tender, stirring all the time. Scatter over the coconut (if you are using desiccated coconut, soak it in hot water for 5 mins before tipping into a sieve, draining away any liquid, and adding to the pan at the end of cooking), stir to mix and sharpen with the lime juice.
