1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick "coins"
2 teaspoons coriander seeds
Extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2-inch piece ginger, peeled and grated on a zester
1 (28-ounce) can San Marzano tomatoes, passed through a food mill