Chilli and Coconut Greens
Chilli and Coconut Greens

Ingredients

Method

  • 300g tenderstem broccoli
  • 2 zucchini, sliced
  • 2 red chillies, sliced
  • 8cm piece of ginger, grated
  • 2.5cm piece of turmeric, grated
  • 2 grated garlic cloves
  • 1 tsp salt flakes
  • 400ml coconut milk
  • 100g cashews
  • 1 lime, juice only
  • 3 spring onions, sliced
  • Preheat the oven to 210C. Pop the broccoli in a bowl, pour over boiling water, and leave to sit for 2 minutes. Drain, then place the broccoli in a roasting tin alongside the zucchini, half the chillies, ginger, turmeric, garlic, salt, and coconut milk. Mix well, and bake for 25 minutes.
  • Scatter over the cashews and then return to the oven for 5 minutes. Taste, season with lime juice and more salt, then scatter with the remaining chilli and the spring onions. Serve with noodles or rice.
30 mins
4 serving
This recipe pairs perfectly with the Ravensworth 'Long Way Round' Gewurztraminer 2020 from Frankland River, Australia.

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