Stephanie Alexander's broccolini with cashews and coconut
This creamy, spicy dish starring broccolini makes for a delicious veggie side. Ideal for entertaining, it will have your guests coming back for more.
4 as a side
- 1 Coles Australian Broccolini Family Pack
- 1/4 cup (60ml) olive oil
- 2/3 cup (100g) raw cashews
- 270ml can coconut milk
- 1 long green chilli, seeded, finely chopped
- Raw cashews, chopped, extra, to serve
- 2 tsp cumin seeds
- 1 small brown onion, chopped
- 3 garlic cloves, coarsely chopped
- 1 long green chilli, seeded, sliced
- 1/2 tsp ground turmeric
- 3/4 cup (60g) desiccated coconut
To make the spice paste, cook the cumin seeds in a small frying pan over medium heat, tossing, for 1 min or until aromatic. Transfer to a small bowl. Add the onion, garlic, chilli and turmeric to the bowl. Wipe the pan clean. Add the coconut to the pan over medium heat and cook, stirring constantly, for 3-4 mins or until just golden. Add the coconut to the cumin mixture and stir to combine. Transfer to a food processor and process until a smooth paste forms.
Cook the broccolini in a saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well and pat dry with paper towel.
Heat the oil in a large frying pan over medium heat. Add the spice paste and cook, stirring, for 4-5 mins or until aromatic. Add the cashews, coconut milk, broccolini and 200ml water to the pan. Cover and cook for 5 mins or until the mixture thickens and is heated through. Season. Sprinkle with chilli and extra cashews to serve.