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.

Stephanie Alexander's broccolini with cashews and coconut

Serves

4 as a side

Prep

10m

Cooking

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. 

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