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

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.