Mixed Greens with Indian-Style Green Chutney
For the chutney, whiz all the ingredients and 1/3 cup (80ml) cold water in a food processor until a thick paste. Season.
- Cook15 min
- Total15 min
- Serves2
- LevelEasy
Ingredients
- 1 tbsp. sunflower oil
- 300g broccoli, cut into florets
- 150g brussels sprouts, halved
- 2 zucchinis, chopped
- 100g green beans, halved
- 300ml Massel vegetable liquid stock
- 100g baby spinach leaves
- 100ml light coconut milk
- 2 tbsps. toasted cashews, roughly chopped
- to serve lime wedges
- 1 INDIAN-STYLE GREEN CHUTNEY
- 1 tsp. onion, roughly chopped
- 2 finely grated ginger
- 1 garlic cloves, chopped
- 2 cups long green chilli, chopped
- 1 cup Coriander leaves
- 1 tbsp. mint leaves
- 2 tsps. desiccated coconut
- 2 tsps. ground cumin
- 1 tbsp. ground coriander
- lime juice
Method
- For the chutney, whiz all the ingredients and 1/3 cup (80ml) cold water in a food processor until a thick paste. Season.
- Heat oil in a frypan over medium-high heat. Cook broccoli, sprouts and zucchini for 3-4 minutes. Add beans and stock, reduce heat to medium and cook for 6-8 minutes until liquid is slightly reduced and vegetables are tender. Add spinach, coconut milk and chutney, then cook, tossing, for 2 minutes or until spinach is wilted. Serve with cashews and lime wedges.
