*Use vegetable oil rather than ghee to make this dish vegan.
For V for Life’s position statement on vegetarianism and veganism, please click here.
Time to prepare: 20 mins
Time to cook: 25 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan (with substitutions)
Ingredients
3 tablespoons ghee* or vegetable oil
70g/2.5oz grated coconut
3 tablespoons roasted sesame seeds
1 inch ginger, finely grated
3 cloves garlic, smashed and finely chopped
70g/2.5oz roasted peanuts
1 teaspoon red chilli powder
1 teaspoon turmeric
1 finely chopped onion
3 tomatoes roughly chopped
2 green chilli pepper finely chopped
400ml coconut milk
500g (1 pound) broccoli
Salt and pepper
Instructions
Heat some water and steam the broccoli florets until just cooked. You should just be able to stick a fork into the side of the florets but there should be some resistance. Set aside.
Now heat a large frying pan or wok over medium heat and add half the ghee or oil. Throw in the ginger, coconut, sesame seeds, peanuts, chilli powder and turmeric and cook for about three minutes stirring the ingredients about the pan with a spatula.
Add the rest of the ghee if needed and throw in the onions, tomatoes and chopped chilli peppers.
Cook until the onion is transparent and just beginning to turn a light brown.
Add the garlic and cook for a further minute.
Throw in the broccoli florets with the coconut milk and heat through. You want the broccoli to be tender but not mushy.
Add salt and pepper to taste and serve immediately.
