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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chilli Spiked Greens in Coconut Milk Recipe

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This recipe for Chilli Spiked Greens in Coconut Milk is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
300g tenderstem broccoli
2 large courgettes cut into ¼ slices on the diagonal
2 red chillies, finely sliced
¾ inch piece of fresh ginger, grated
1 tspn ground turmeric
2 cloves garlic, crushed
1 tspn sea salt flakes
400 ml coconut milk
100 g cashew nuts
1 lime, juiced
3 spring onions, finely sliced

Noodles or rice to serve
Directions:
Directions:
1. Preheat oven to 190º. Put broccoli in large bowl and pour over boiling water. Leave to sit for 2 minutes then drain well.

2. Put the broccoli in a large roasting tine with the courgettes, half the chilli, the ginger, turmeric, salt and coconut milk and mix well. Bake for 25 minutes.

3. Scatter over the cashew nuts and bake for a further 5 minutes or until the nuts are toasted and the vegetables are cooked through.

4. Season with lime juice and scatter over the remaining chillies and the chopped spring onions.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
Prep 10 mins, Cook 30 mins

 

 

 

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