From the August/September 2018 issue
Serves 4


  • 3 cups broccoli florets
  • 1 TBSP coconut oil, plus more for the pan
  • 1/2 medium yellow onion, chopped
  • 1 pound ground beef
  • 3 garlic cloves, minced or finely grated
  • 1-1/2 tsp curry powder
  • 3/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Sea salt, to taste
  • 1 cup frozen peas
  • 1 cup canned coconut milk (full fat)
  • 1 cup chicken or vegetable broth
  • 2 large eggs
  • 2 TBSP pine nuts, toasted
  • 2 TBSP finely chopped fresh cilantro


  1. Preheat the oven to 350ºF. Lightly grease an 8×8-inch baking dish (or similarly sized casserole) with coconut oil.
  2. Place the broccoli in a pot and add just enough water to cover the bottom of the pot. Cover and bring to a simmer over medium-high heat. Steam for 2-3 minutes until just barely cooked and bright green. Transfer to a bowl.
  3. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the beef and break it up with a utensil into crumbles while cooking. When the beef has browned after 4-5 minutes, add the garlic, curry powder, cumin, paprika, oregano, and a generous pinch of salt. Stir for 1 minute. Remove from heat. Stir in the peas and steamed broccoli.
  4. Transfer to the oiled baking dish. In a bowl whisk together the coconut milk, broth, and eggs. Pour evenly over the meat and vegetables to cover. Transfer to the oven and bake for 35-45 minutes or until set in the center. Top with pine nuts and cilantro before serving.