A really simple quick steam-fried dish using green veg, with a good amount of protein from the nuts. This would also work with cauliflower florets, spring greens or savoy cabbage - personally I'm not a big kale fan but I'm sure that would be okay too! Vegan and gluten-free, but (obviously) not nut-free. Good as a veggie side dish with dhal and rice, or on its own; any leftovers are equally good cold served as a mildly spicey salad or rolled in a flatbread with some cooked tofu or quorn or pan-fried halloumi cheese.
For two as a light main dish or four as a side
One medium head of broccoli, broken into fairly small florets
1 cup whole or broken cashew nuts
1 small onion, finely sliced
6-8 cloves garlic, finely chopped or crushed
Veg oil
2-3 tsp garam masala
1 tsp paprika
Juice of a lemon
Tamari soy sauce
Water
In a large wide frying pan, heat the oil and fry the onions on a medium heat until softened and just starting to catch a little; add the garlic, cook for another minute or so and then add all the broccoli. Stir thoroughly to mix and raise the heat slightly, cook four to five minutes, stirring frequently. Add the cashews and the spices and stir through; cook a few minutes more, stirring constantly; don't allow the cashews to burn (a bit of colour is okay but no more). Add the lemon juice - it should hiss and give off a fair amount of steam - and continue to stir; when that has evaporated, add the tamari and a little water and continue to stir. Continue stirring and adding small amounts of water (approx 1 tbsp at a time) until the veggies are cooked but not gone mushy. There should be just a little liquid left at the end.
For two as a light main dish or four as a side
One medium head of broccoli, broken into fairly small florets
1 cup whole or broken cashew nuts
1 small onion, finely sliced
6-8 cloves garlic, finely chopped or crushed
Veg oil
2-3 tsp garam masala
1 tsp paprika
Juice of a lemon
Tamari soy sauce
Water
In a large wide frying pan, heat the oil and fry the onions on a medium heat until softened and just starting to catch a little; add the garlic, cook for another minute or so and then add all the broccoli. Stir thoroughly to mix and raise the heat slightly, cook four to five minutes, stirring frequently. Add the cashews and the spices and stir through; cook a few minutes more, stirring constantly; don't allow the cashews to burn (a bit of colour is okay but no more). Add the lemon juice - it should hiss and give off a fair amount of steam - and continue to stir; when that has evaporated, add the tamari and a little water and continue to stir. Continue stirring and adding small amounts of water (approx 1 tbsp at a time) until the veggies are cooked but not gone mushy. There should be just a little liquid left at the end.
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