• 2 tbsp black mustard seeds
• 3g dried curry leaves
• 3 inch piece of ginger
•4 large garlic cloves, peeled
• 3 tbsp pure coconut oil
• 70g desiccated coconut, preferably organic
• 2 good pinches of sea salt flakes
• 1kg tenderstem broccoli
• Small bunch of coriander for garnish
For the cashews:
• 150g plain cashews • 1/2 tsp olive oil
• 1 tsp any Indian curry paste • 1 tsp maple syrup
Preheat oven to 160 °c
Put a large pot of water on a medium heat
- Peel and grate the garlic and ginger, any ginger that clumps together chop with a knife. Use the standard side of the grater. A good tip for peeling ginger easily is using the side of a dessert spoon and peel away from you.
- Put the cashews in a bowl and cover with olive oil then stir in the curry paste and the maple syrup making sure you coat them all well (the slower you turn them in the bowl, the better the coverage will be) then leave them to one side.
- Take a medium or small non stick pan and heat the coconut on a medium to low heat. Put in the mustard seeds and curry leaves and heat until the mustard seeds start to pop then quickly add the garlic and ginger and turn the heat down a little more. You don’t want to burn the the garlic and ginger, just release the flavour. Keep turning ocaionally and cook for around 10 mins or until just starting to colour.
- Whilst the seasoning is cooking, turn up the heat under the water to high. Then spread out the cashews on a baking tray and cook in oven for around 8 minutes or until looking roasted and yummy, a little black is always good. When the water is boiling turn the heat down a quarter, cook the broccoli for 6 minutes then drain thoroughly. Put in a salad bowl while still warm. They will keep cooking out of the water and softening.
- By this time the seasoning should be ready. Remove from heat if you haven’t already and allow to cool for a minute or two then pour over the broccoli, season with the salt and turn over gently making sure all the broccoli gets covered. Mix in the desiccated coconut then allow to cool.
- Scatter with the cashews and some big sprigs of coriander and serve. Enjoy 🙂