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

10m

20m

Ingredients

  • 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

Spice paste

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.