Updated: Dec 14, 2020
3 TBSP ghee or coconut oil
4½ TBSP grated coconut
3 TBSP roasted sesame seeds
1 inch ginger finely grated
3 cloves garlic smashed & finely chopped
4½ TBSP roasted peanuts
1 red bell pepper chopped
1 TSP red chili powder
1 TSP turmeric
1 onion finely chopped
3 to matoes roughly chopped
1½ cups coconut milk
1 lb. broccoli
salt and pepper to taste
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 bell pepper.
Cook until the onion is transparent and just beginning to turn a light brown.
Add the garlic and cook for another 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.