My Favourite Vegetables
When is the last time you ate broccoli? I eat it at least once a week. Most of the times I just steam it, but after several bouts of steaming, one gets tired and the only way you can continue eating it is by finding new ways of cooking it. I love the smell of fennel seeds. You can add them to most foods including this Rice and Fennel seeds that I made over one year ago. Those are the only times I eat white rice with some specks of brown in it and a nice strong aroma of fennel.
How is the weather wherever you are? Last night I saw a news item about Australia experiencing a lot of heat and predictions for El Nino in 2014. I wish you a fantastic weekend; mine began when I woke up this morning. Best wishes!
- Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon fennel seeds
- 4 small onions quartered lengthwise
- 1-2 tablespoons red curry paste
- 400g broccoli florets (4 cups fully packed)
- ½ cup coconut milk
- Salt and freshly ground pepper to taste
Please always remember to assemble all ingredients before you start
Heat vegetable oil and fry the fennel seeds until browned.
Add onions and cook 2-5 minutes,
then add curry paste and stir until combined.
Increase the heat, add the broccoli, coconut milk and cornstarch slurry and stir-fry to your desired doneness. Season to taste and serve immediately.
This dish is best served hot
The taste was different and delicious
Spicy Broccoli with Fennel and Coconut Milk
Preparation time: 15 minutes; Cooking time: 15 minutes; Serves: 4
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon fennel seeds
- 4 small onions quartered lengthwise
- 1-2 tablespoons red curry paste
- 400g broccoli florets (4 cups fully packed)
- ½ cup coconut milk
- 2 teaspoons cornstarch (cornflour) dissolved in 2 tablespoons water.
- Salt and freshly ground pepper to taste
Instructions
- Heat vegetable oil fry fennel seeds until browned.
- Add onions and cook 2-5 minutes, then add curry paste and stir until combined.
- Increase the heat, add broccoli, coconut milk and cornstarch slurry and stir-fry to your desired doneness. Season to taste and serve immediately.
- Last updated: 5th April 2017
Notes: 1 cup broccoli is about 100g
myfavouritepastime.com
My Favourite Pastime 
I love broccoli and I love fennel so this seems like a natural for me, I might tone down the heat a bit though, is it very spicy?
Hi John,
You can always adjust the chilli to suite your palate. This one here wasn’t hot at all. It was just right for my palate. The curry paste I use is very mild, that’s why I love it! Best wishes
Liz
Simple and nutritious. Well, here in Sydney, it’s winter and gale force winds, but summer and the return of el nino wouldn’t surprise me. These things are cyclical.
Have a great week ahead Liz.
Hi there Lignum
Thanks for complimenting. Our summer has been splendid so far. I hope it remains this way for a long time! Have a great week!
Liz
Last time I ate broccoli: tuesday 🙂 I love it and am always looking for ways to give it a little twist – this recipe is fabulous!!
I love broccoli too but i got tired of steaming it day in, day out. Time to spice it up! Enjoy the week!
liz
yummmm!
Oh, sounds lovely Liz!
Thank you, Lydia.
Liz
Lovely! That’s a great way to add flavour to your broccoli! 😀
Thanks. Enjoy your week.
Liz
Wow! What an unusual but delicious-sounding combination. I love fennel, sounds so good!!
Thanks. It tasted great. Love fennel too! Enjoy the weekend!
Liz
Will have to try this too! We love broccoli.
Hi Mama D,
Happy Cooking. Have a great weekend.
Liz
I love this combination of Flavors.
Thank you. How is Greece and where have you been? Wish you a lovely weekend!
liz
Hi Liz,
I am not in Greece currently. I am living in California. I wish I was living in Greece again. 🙂 I am doing great staying busy with my catering business and working other jobs as well. Trying to stay focused with the food. 🙂 Nice to hear from you. How are you?? Happy weekend to you as well.
I am fine. I’m glad to hear you’ve move to California. How exciting. I hope your catering business is doing great and wish you all the best in everything you plan to do! I wish you a lovely week. Best wishes!
Liz
Thank you very much Liz. I look forward to more recipes from you, and I am glad to hear you are doing good as well. I have lived in California since end of 2011. 🙂
I wish my boyfriend and I can go back though. Have a wonderful weekend.
I am so happy to hear you’ve been in California since 2011. I hope you like it there or do you wish to go back to Greece? I hope one day I shall visit Greece. It has been on my bucket list for years. Is your boyfriend also in California? Best wishes to him to and take good care of yourself. have a great evening!
Liz
Hi Liz,
Yes I do miss Greece way to much and think about it everyday. Hey maybe we can be your tour guide if you go to Greece. 🙂 You will fall in love with the beauty of Greece. My boyfriend is born in New York and raised in New York and Greece. He moved from Greece to be here with me. 🙂 One day I will tell you our story. 🙂 Thank you and you take care as well. Really nice chatting.
I love hearing love stories. I wish you all the best and hope one day, I’ll get to hear the story. Happy Fourth of July! and do take good care of yourself and him.
Best wishes!
Liz
Happy 4th to you too. Hope you had a great one and I look forward to writing you about our love story. 🙂
Ha ha. Take care and best wishes in everything you do. Please keep in touch!
Liz
Thank you Liz. Will do. 🙂
Nice twist on Broccoli, my favorite vegetable!
It’s my favourite too!!! I’m glad to hear there are others who love it. Best wishes!
Liz
That sounds delicious! I LOVElovelove fennel, and I’m also a big fan of broccoli. Do you think this would work well with other cruciferous veggies? I’ve got a big giant head of bok-choi in my fridge that I’m trying to figure out what to do with.
Oh yes it would work well with other cruciferous veggies. That giant head of bok-choi should be spiced up for dinner or lunch, Have a great weekend.
Liz
Mmmmmh,it looks gorgeous, I’l try it out next! 🙂
Have a lovely weekend, Dina
Dina,
Thank you. Have a fantastic one.
Liz