Broccoli, Cashew Nut & Coconut Stir Fry
Broccoli, Cashew Nut & Coconut Stir Fry

Broccoli, Cashew Nut & Coconut Stir Fry

‘Poriyal’ is a Tamil term for a stir fry or sautéed dish, and this cooking method works well with most leafy greens. Here, tenderstem broccoli offers wonderful colour and texture, stir fried with sliced red chilli, ginger matchsticks, coconut and curry leaves.

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3 tbsp of vegetable oil
A handful of cashew nuts
1 tsp of cumin seeds
2 heaped tsp of black mustard seeds
½ tsp of asafoetida (optional)
90g of halved & thinly sliced white onion
5cm of ginger root, cut into matchsticks
12-15 curry leaves
1 mild red chilli, thinly sliced
350g of tenderstem broccoli, trimmed & halved
Salt, to taste
2 tbsp of grated (shredded)
Fresh coconut
Step 1

Heat 1 tablespoon of the oil in a large wok or frying pan over a medium heat. Add the cashew nuts and fry for 3-4 minutes. Drain in a bowl and set aside.

Step 2

Add the remaining oil to the wok and, once hot, add the cumin seeds and mustard seeds. As they begin to splutter, add the asafoetida, if using, and sliced onions and fry for 6-7 minutes, stirring continuously. Add the ginger, curry leaves and red chilli and fry for 1 minute. Season to taste.

Step 3

Add the broccoli to the wok and fry for 3 minutes. Add 100 ml of water, reduce the heat to low, cover with a lid and cook for 7-8 minutes. Next, add the reserved cashew nuts and grated coconut, stirring well, let everything mingle for 2 minutes. Serve warm.

Recipe courtesy of Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25) Photography ©Issy Croker

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