Here’s a quick pseudo-Indian broccoli dish – a dish where I look around the kitchen and see what’s there to throw together. I had broccoli and cherry tomatoes that need to get used up before I head to France for 3 weeks. I was inspired by similar dishes made with cauliflower and green beans, but it doesn’t replicate either one exactly. That’s how cooking is supposed to work – get comfortable with the flavors of a cuisine, have a quiver full of basic techniques, and you can create something really tasty without a recipe.
Broccoli with Tomatoes and Coconut
2 Tablespoons vegetable oil (coconut oil is delicious here)
1 medium onion, sliced
1 handful shredded unsweetened coconut
1 teaspoon whole cumin seeds
1 bunch of broccoli, cut into florets and stems peeled and chopped
3 Tablespoons water
1 handful of cherry tomatoes, sliced in half
½ teaspoon kosher salt
Heat the oil in a wok or large skillet over medium-high heat. Add onion and saute until the onions start to brown. Add the coconut and cumin seeds. Cook for another couple of minutes. Add cumin seeds and broccoli. Stir, and add water. Cover pan, reduce the heat, and cook for about 5 minutes. The broccoli will be just about done. Remove the cover, turn heat back up to medium-high, and add tomatoes and salt. Cook for 1 more minute. The broccoli should be tender with a slight crunch and the tomatoes should be heated through but not mushy.