This creamy, spicy dish starring broccolini makes for a delicious veggie side. Ideal for entertaining, it will have your guests coming back for more.
Serves44, as a side
Cook time20 mins20 minutes
Prep time10 mins10 minutes
as a side
Today I'm going to cook a dish which can either be a side dish on its own or topping for a curry. So it's broccolini with cashews and coconut. The first thing I have to do is make my spice paste. So I've already chopped some onion quite finely and I'm going to add to it some turmeric, some chopped garlic, some chopped green chilli, which I've seeded. Okay, so my cumin seed is now going to toast and it usually only takes about a minute before it starts to smell lovely. I’ll now add it to my bowl. Without wiping the pan or anything, I'm going to add the coconut. Now the coconut needs to be golden and it will take three or four minutes of stirring over a moderate heat to go golden. Now's the moment, adding my beautifully toasted coconut to all the other ingredients. Give it a good stir and then I'm going to transfer it to the food processor. So my spice paste is now looking gorgeous, just get it back into the bowl. Okay, so now I'm going to deal with my broccolini before I fry the spice paste. It goes into lightly salted boiling water. In it goes. It will only take three or four minutes for it to be tender and then I will drain it in a colander over the sink. Run a cold tap over it for 30 seconds, put it back in this tray in a dry cloth to dry it off before I proceed. Okay so now I'm putting my spice paste into this oil and it's going to fry here for about three minutes. Okay now for the exciting final bits. In go my raw cashew nuts, so they've got no salt, they haven’t been roasted. Then the coconut milk. And then I'm going to add the broccoli. Now I am going to add a little bit of water because that needs to cook now for a couple more minutes to combine all those lovely flavours. A couple of spoonfuls are nice enough. Definitely needs salt, and then I'm going to put a lid on the pan and leave it for about five minutes before serving it. Okay, so we’re going to dish it up. This broccolini is going to be absolutely yummy. So many ways you can enjoy it. So here we have broccolini with cashews and coconut in a spicy sauce.
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
