Adapted from http://www.taste.com.au/recipes/33582/mixed+greens+with+indian+style+gre…
Ingredients
Spray olive oil
300g broccoli, cut into florets
150g yellow squash, 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
Indian-style green chutney
1 bunch shallots, 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 tsp water if needed
Method
Step 1
For the chutney, whiz all the ingredients and 1/3 cup (80ml) cold water in a food processor until a thick paste. Season.
Step 2
Spray oil in a frypan over medium-high heat. Cook broccoli, squash 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.