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Lamb recipes

Slow-roasted curried leg of lamb with pineapple raita

5 hours, 20 minutes

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45 minutes

Pork recipes

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15 minutes

Curry recipes

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Fish recipes

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Chicken recipes

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Asian recipes

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Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Broccoli with coconut-coriander sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

400 g Woolworths Tenderstem broccoli
olive oil, for drizzling
sea salt, to taste
fresh coconut, grated, to garnish
Woolworths crispy onion sprinkle, to garnish

For the sauce:

1 cup coconut milk
1⁄4 cup fresh coriander
1 lime, zested and juiced
1 stalk lemongrass, finely chopped
1 clove garlic, minced
1⁄2 t ground cumin
1⁄4 t salt
1⁄4 t freshly ground black pepper

Method

1. Coat the broccoli in olive oil and sprinkle with salt. Grill on a hot grill until tender and slightly charred.

2. To make the sauce, blend the coconut milk, coriander, lime zest and juice, lemongrass, garlic, cumin, salt and pepper until smooth.

3. To serve, arrange the broccoli on a platter, drizzle with the sauce, and garnish with the coconut and crispy onions.

Find more vegan recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Silken tofu with fragrant coconut milk

Slow-roasted curried leg of lamb with pineapple raita

10-minute coconut-miso ramen bowl

Plant-based platter with whipped tofu

Nani’s khowse (Burmese chicken soup)

Thai green curry pork noodle soup

Salomie with chicken curry

Thai green tofu curry with ramen noodles

Fried whole fish

Nacho-fried chicken with coconut-apple slaw

Ostrich steak skewers with satay sauce

Broccoli with coconut-coriander sauce

Broccoli with coconut-coriander sauce

Ingredients

Method