Cut the stems of the broccoli into 1/2 cm thick slices. Cut the roses into small pieces and set aside.
Heat the oil in a saucepan. Add the mustard seeds and put the lid on the spot. When the mustard seeds stop jumping, add the broccoli slices, the water and the soup cubes. Put the lid on, reduce the temperature and simmer gently for about 8 min.
In the meantime, mix the yogurt with the whipped cream, turmeric, cayenne pepper, coriander and coconut flakes.
Add the broccoli florets to the stems, add the sauce and simmer everything together for about 4-5 minutes at low temperature. Season with salt if necessary. Serve sprinkled with parsley.
Tip: Use a normal or light yogurt as needed!
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