Mixed greens with Indian-style green chutney

Cooking Vegetarian Mixed greens with Indian-style green chutney

Jill Dupleix gives us a fresh take on an Indian curry, with the spices going in at the end rather than the start for extra freshness. Add chickpeas or lentils for more protein.

Lables: Low carb Low kilojoule Low sugar Vegan Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. For the chutney, whiz all the ingredients and 1/3 cup (80ml) cold water in a food processor until a thick paste. Season.
  2. 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.

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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 tbsp toasted cashews, roughly chopped
Lime wedges, to serve
1 onion, roughly chopped
1 tsp finely grated ginger
2 garlic cloves, chopped
1 long green chilli, chopped
2 cups coriander leaves
1 cup mint leaves
1 tbsp desiccated coconut
2 tsp ground cumin
2 tsp ground coriander
1 tbsp lime juice

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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