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Broccoli with coconut-coriander sauce

By Abigail Donnelly
4
Easy
10 minutes
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