Broccoli with Coconut

The Sri Lankan cuisine is less known compared to the Indian cuisine, but equally delicious. A few years ago I got an Sri Lankan food cookbook as a present and I’ve already made some fabulous recipes from it. The cookbook is called ‘Sri Lanka Food’ from Sarogini. Broccoli with coconut is a side dish I picked from the cookbook.

Another grand side dish from this cookbook is Aromatic Ghee Rice. A different side dish with broccoli is Broccoli and Feta Puff Pastry. Easy Thanksgiving Stuffing is also a perfect side dish. Perfect dishes for dinner are Bacon and Kale Pasta, Vietnamese Noodles with Lemongrass Chicken or Red Beets Endivie Stamppot.

Review

Swapped the coconut for dried coconut, which I soaked in milk. The recipe was easy to follow and a good side dish to any meal.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Broccoli with Coconut

Allergies: mustard, coconut

Ingredients

1 broccoli

1 tbsp oil

1/3 tsp black mustard seeds

1/3 tsp fenugreek seeds

1/3 onion

1/3 tsp salt

a bit of turmeric

1 green pepper

1 tbsp dried coconut

60 ml milk

Instructions

Soak the coconut in the milk for a while. Cut the broccoli in florets and mince the onion.

Heat the oil in a pan. Add the mustard and fenugreek seeds to the pan. When the mustard seeds start to pop, add onion and green pepper. When the onion has glazed, add broccoli, salt and turmeric. Place the lid on the pan and let it stew for 10 minutes, or until the water is gone. Add the coconut and it’s ready to be served.

Notes:

• Recipe source is the cookbook ‘Sri Lanka Food’ from Sarogini.
• Enough for 4 persons as a side dish.