Home > Recipes > Broccoli with desiccated coconut

Broccoli with desiccated coconut

28 Oct 2017   Shanti Gowans
Broccoli heads            3 lge finely chopped in food processor
Onions                        1 medium
Ginger, fresh               1 tbsp, grated or vitamised in food processor
Turmeric, ground        1 tsp
Cumin, ground            1 tsp
Coriander, ground       1 tsp
Sunflower oil                to cover saucepan base
Desiccated coconut    1 cup
Salt                              to taste

- Heat oil. Note: the oil can be substituted with ghee, (but only for people with a strong digestion, agni, and no toxicity, aama) in pan and cook the onions until transparent.
- Then add the ginger and  broccoli and cook for 5 minutes or until softened.
- Stir through coconut and add salt.
- Take off heat and add the ground spices and stir.
- Place in an ovenproof dish with the lid on to keep warm while preparing other dishes.


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About Shantiji

Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography

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