Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
300g tenderstem broccoli
2 large courgettes, cut into 1cm slices
2 red chillies, finely sliced
8cm piece fresh root ginger, peeled and grated
2.5cm piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric
2 garlic cloves, grated
1 tsp sea salt
400ml coconut milk
100g cashew nuts
1 lime, juiced
3 spring onions, finely sliced
Preparation
Preheat the oven to 210C.
Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well.
Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes.
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.
Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli.
Notes
For some extra protein and deliciousness, add 400g prawns at stage 4.
Beware of the emulsifiers and additives often found in cans of coconut. For an easy swap, replace a 400ml can with 100g coconut block mixed with 400ml boiling water.