Broccoli and Cashew Curry with Coconut Milk

Ingredients

• 3 tbsp Rapeseed oil
• 1 broccoli (500 g), cleaned, thick stem removed, generously peeled and cut into 1 cm thick slices, florets cut into 1 cm thick pieces
• Salt
• 1 red onion (140 g), peeled, halved and thinly sliced
• 1 sour apple (e.g., Braeburn; 160 g), quartered, peeled, cored and cut into matchsticks
• 2 tsp – 3 tsp Curry powder
• 400 ml Coconut milk (canned)
• 250 ml Water
• 60 g Cashews
• 1 spring onion (30 g), washed, cleaned and thinly sliced diagonally
• 2 pinch Chili flakes

Instructions

1. 1.

   Heat 2 tbsp of rapeseed oil in a pan for the broccoli, add the broccoli, season immediately with 2 pinches of salt and sauté for about 5 minutes over medium heat, turning frequently, then remove the pan from the heat.

2. 2.

   For the curry sauce, heat the remaining (1 tbsp) rapeseed oil in a pot and sauté the onion strips in it over medium heat for 3 minutes, stirring frequently. Then add the apple matchsticks and sauté for another 2 minutes. Sprinkle with 2 heaped tsp of curry, stir and pour in the coconut milk. Add 250 ml of water, bring everything to a boil and simmer covered for about 5 minutes until thickened.

3. 3.

   Meanwhile, sauté the cashews in a pan without fat over medium heat for 2-3 minutes until golden brown and fragrant. Place them on a cutting board to cool slightly, then roughly chop with a wide knife.

4. 4.

   Add the broccoli to the curry sauce and simmer covered over low heat for another 10 minutes until firm to the bite. Just before serving, sprinkle with spring onion and chili flakes and stir, season everything again with curry and salt.

5. 5.

   To serve, sprinkle the broccoli curry with cashews and serve plain or with cooked basmati rice.