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Broccoli with Cashew Sauce

Serves 2

1 tbls oil
1 onion, peeled and chopped
1 cinnamon stick, broken
small knob of fresh ginger root
1 garlic clove, crushed
6-8 cardamom pods
½ tsp turmeric
100g/ 3 ½ oz cashew nuts
salt and freshly ground black pepper
1-2 tbls lemon juice (optional)
450g/1lb broccoli

Heat the oil in a medium saucepan, add the onion and the cinnamon stick then cover and cook gently for 5 minutes, until the onion has softened. Grate the ginger on the fine side of a grater, add the ginger and garlic to the onion, cover again and cook for 2-3 minutes.

Crush the cardamom so that the seeds come out of the pods; discard the pods and crush the seeds a bit. Stir these into the onion along with the turmeric and cook for 1-2 minutes longer. Take the cinnamon out of the pan but don't throw it away. Tip the onion mixture into a food processor and add the cashew nuts and 300ml/ ½ pint of water. Whizz thoroughly until creamy. Tip the mixture back into the pan and add the cinnamon stick again. Season with salt and pepper, sharpen with a little lemon juice if necessary, then reheat the sauce gently and keep it warm while you prepare the broccoli.

Wash the broccoli and divide it into florets. Peel the stems thickly to remove any tough skin, then slice them into rounds or matchsticks. Cook the broccoli in 2.5cm/1 inch of boiling water for about 3-4 minutes, until tender; don't let it get soggy. Drain immediately and season lightly. You can mix the broccoli into the cashew sauce or pour a little of the sauce on to warmed serving plates, top with the broccoli and pour the remaining sauce on top - this looks more attractive.

Many other vegetables can be substituted for the broccoli: try carrots, green beans, cauliflower, pumpkin, okra or a mixture.

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