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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
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