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Mixed greens with Indian-style green chutney
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Revamp your Indian curry with a twist - add aromatic spices at the end for extra freshness. Boost protein by tossing in chickpeas or lentils.
Ingredients:
  • 18.40 gm sunflower oil
  • 300g broccoli, cut into florets
  • 150g Brussels sprouts, halved
  • 2 zucchinis, chopped
  • 100g green beans, halved
  • 300ml vegetable liquid stock
  • 100g baby spinach leaves
  • 100ml light coconut milk
  • 40.00 ml 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
  • 500.00 ml coriander leaves
  • 250.00 ml mint leaves
  • 6.80 gm desiccated coconut
  • 2 tsp ground coriander
  • 21.00 gm lime juice
Instructions:
  • Blend together all the ingredients with 1/3 cup (80ml) cold water in a food processor until a thick, seasoned paste forms for the chutney.
  • In a hot frypan, sauté broccoli, Brussels sprouts, and zucchini for 3-4 minutes. Stir in beans and stock, then simmer over medium heat for 6-8 minutes until veggies are tender and liquid slightly reduces. Toss in spinach, coconut milk, and chutney, cooking for an additional 2 minutes until spinach wilts. Finish by garnishing with cashews and lime wedges before serving.

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