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.

Recipe «Mixed greens with Indian-style green chutney» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

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 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 

Instructions

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.