Easy Food Recipes and Cooking - Mixed Greens With Indian-style Green Chutney
Serves 4
1 tbs sunflower oil
300g broccoli, cut into florets
150g Brussels sprouts, halved
2 zucchinis, chopped
100g green beans, halved
300ml vegetable stock
100g baby spinach leaves
100ml light coconut milk
2 tbs toasted cashews, roughly chopped
Lime wedges, to serve
Indian-style green chutney
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 tbs desiccated coconut
2 tsp ground cumin
2 tsp ground coriander
1 tbs lime juice
For the chutney, whiz all the ingredients and 1/3cup (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.