Inspired by my recent travels in Kenya, I decided to recreate some of the local cuisine and tart up some spinach with hot chilli and cooling coconut. This is a great side dish to go alongside any kind of curry - fish, pork, chicken or just more veg!I use my favourite trick of blanching and refreshing the veg, which means I can prep it ahead and quickly heat it through with the chilli coconut coating when I'm ready to serve. Now if only I could recreate the 30 degree sunshine, tropical waters and palm fringed white sand beaches...
Coconut Chilli Greens (serves 4 as a side dish)
You'll need:
- 250g spinach
- 250g broccoli, cut into bite sized florets
- 1 red chilli, sliced finely
- 35g dessicated coconut
- A glug of vegetable oil
Make it!
- Blanch the broccoli for 4 minutes, and the spinach for 1 minute, in boiling water. Refresh in cold water, then drain. See here for more on blanching and refreshing.
- Just before serving, heat the oil in a frying pan. Fry the chilli and coconut for a couple of minutes until the chilli is soft.
- Toss the drained greens in the chilli coconut until heated through and season with salt and pepper.
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