Broccoli in Coconut Cashew Sauce
Adapted from 660 Curries by Raghavan Iyer
Here’s another dish from 660 Curries. The dish in the cookbook calls for using cauliflower, which sounds delicious as well. It is a bit of a rich dish, with the coconut and the cashew. Serve on a bed of rice and this dish is sure to be a crowd pleaser.
Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4-6 servings
½ cup shredded dried coconut, preferably unsweetened, soaked with ½ cup of boiling water for 15 minutes
½ cup cashews, raw or roasted
1 tablespoon white poppy seeds, available at Indian markets or online (blue poppy seeds will do if you cannot find white)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 ½ teaspoons sea salt (less if the cashews are salted)
¼ teaspoon turmeric
1-3 dried red Thai chiles, depending on how spicy
1-3” long cinnamon stick, broken into smaller pieces
2 tablespoons canola or vegetable oil
1 red onion, chopped fine
4 pieces of fresh ginger (about 1 ½” x1”x ⅛”), peeled, chopped fine
1 lb. broccoli (or cauliflower), cut into bite size pieces
A large stainless steel skillet, about 12 inches at least, preferably not non-stick. Food processor, or a blender if you don’t have a food processor (but the processor works better for this dish)
Drain the coconut. Add the 1 cup shredded coconut, ¼ cup cashews, 1 tablespoon white poppy seeds, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 ½ (or less) teaspoons salt, ¼ teaspoon turmeric, 1-3 chiles, and the cinnamon pieces to the bowl of a food processer. Process the ingredients until they are pureed and form a yellowish paste. It will be somewhat gritty looking, sort of like yellow wet sand.
Place a large skillet over medium heat. Add 2 tablespoons vegetable oil. When the oil is hot and shimmering add the chopped onion and the chopped ginger. Stir fry the onion and ginger until light brown. This will take about 7 minutes.
Now add the coconut-cashew paste to the skillet and cook for about 2 minutes. When the paste begins to stick to the bottom of the skillet pour in ½ cup water and, using a wooden spoon, scrape up the bits stuck to the bottom of the skillet.
Turn the heat to medium-low and simmer the mixture for about 15 minutes until it smells roasted and becomes a yellow-brown color.
After 15 minutes, add another cup of water to the skillet and add in the broccoli pieces. Stir the curry, cover with a lid, and cook, stirring occasionally, until the broccoli is tender and a fork easily passes through a piece.
Serve on a bed of rice.