Your folders
Your folders
Export 20 ingredients for grocery delivery
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.
Your folders
twosleevers.com
4.8
(14)
Your folders
foodandwine.com
4.0
(5.5k)
Your folders
pipingpotcurry.com
4.6
(14)
Your folders
foodleclub.com
5.0
(1)
15 minutes
Your folders
minimalistbaker.com
4.8
(77)
30 minutes
Your folders
foodandwine.com
5.0
(2)
Your folders
vikalinka.com
5.0
(7)
20 minutes
Your folders
familyfoodonthetable.com
4.5
(4)
Your folders
localpalatemarketplace.com
5.0
(1)
Your folders
bbcgoodfood.com
10 minutes
Your folders
food.com
5.0
(5)
15 minutes
Your folders
butteredveg.com
5.0
(1)
30 minutes
Your folders
carolinescooking.com
5.0
(1)
Your folders
californiastrawberries.com
4.9
(7)
Your folders
recipegirl.com
Your folders
bettycrocker.com
4.5
(22)
Your folders
vegecravings.com
Your folders
cooking.nytimes.com
Your folders
recipecommunity.com.au
4.8
(5)