Chilli-spiked greens in coconut milk
This vibrant vegetable dish features tender broccoli and courgettes gently simmered in a creamy coconut broth spiced with ginger, chilli, and turmeric. Crunchy cashews and a squeeze of fresh lime give it a refreshing, balanced finish. Serve warm over a bed of fluffy cooked rice for a wholesome meal.
Ingredients
- Coconut milk400 ml
Instructions
5 steps- 1
Preheat the oven to 210C/190C Fan/Gas 6½.
- 2
Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well.
- 3
Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes.
- 4
Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through.
- 5
Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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