Steamed tenderstem broccoli with coriander chutney

Steamed tenderstem broccoli with coriander chutney

15 mins Prep · 10 mins Cook

Make extra coriander chutney because it goes superbly with lots of other crunchy veg and can also be served alongside your favourite deep-fried snacks as a dip

Created by Spinneys
Prep time 15 minutes
Cook time 10 minutes
Serves 4
Cuisine British
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 219
Fat 16g
Saturates 3g
Protein 1g
Carbs 8g
Sugars 9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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To make the coriander chutney, chop the green chilli, peel the garlic cloves and grate the ginger.


Soak the cashew nuts in hot water for 10 minutes.


Blitz the chilli, garlic, ginger, cashews, olive oil, honey, herbs, lemon juice and sugar in a blender until smooth.


Place the tenderstem broccoli in a steamer basket set over a saucepan of simmering water and cover.


Cook for 5-10 minutes or until tender-crisp, then drain.


Transfer to a serving plate, top with the coriander chutney and serve.