Broad bean coconut sambal
Tuesday, 11th June 2024 by Emily Dobbs
Broad bean coconut sambal on white dish

Thanks to chef Emily Dobbs for this recipe for a fresh summer side dish to complement a curry.


70g broad beans, podded.
50g desiccated or fresh coconut
Half lime, juice
1/2 tsp sea salt
2 cloves garlic
5g fresh ginger, diced
15g coriander, chopped


Pod the broad beans and set aside. If using dried coconut, soak in 50ml cold water. Pound the garlic and ginger into a paste with salt in a pestle and mortar, then add the fresh broad beans, coconut and coriander. Finish with lime juice.

Author name: 
Emily Dobbs