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
|Prep time||15 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.