The only green I had in the fridge was broccoli and I was in the mood for Indian food. I had never used broccoli in Indian food so I went to the internet and found this recipe for Broccoli Potato Stir Fry (aka Broccoli Aloo Sabzi) at www.indianveggiedelite.com. She used oil so I left that out and made a few other changes, including increasing the amount of broccoli and adding some brown rice. I love this dish! 

1/2 t cumin seed

1 small onion, finely chopped

1 clove garlic, minced

1/4 pound Yukon gold potatoes, cut in small cubes

1 T bottled medium heat green chilies

1/4 t turmeric

1/8 t hot chili powder (this is straight chili powder not mixed with salt and other spices like most chili powders are)

1/2 t coriander powder

1/2 t cumin powder

1/2 t garam masala

1 cup tomato sauce

3 cups small broccoli florets

2 T apple cider vinegar (I add this to decrease the amount of salt)

Toast cumin seeds in a sauté pan over medium high heat until fragrant. Add onion and sauté until they start to brown. Add garlic and sauté another minute. Add 1 cup water and potatoes. Cover  and cook until they begin to soften. Stir in spices and tomato sauce. Add broccoli florets and cook until tender. Stir in vinegar and salt to taste. Serve as is or mix with brown rice.