Chilli-spiked greens in coconut milk
This light, refreshing vegan traybake with fresh summer vegetables and spiced coconut milk is perfect to serve with noodles or rice. Use your preferred green vegetables – I love the combination of Tenderstem broccoli with courgette, but you could use asparagus and sugar snap peas instead.
Each serving provides 375 kcal, 12g protein, 12g carbohydrates (of which 6.5g sugars), 30g fat (of which 17g saturates), 6g fibre and 0.5g salt.
Ingredients
- 300g/10½oz Tenderstem broccoli
- 2 large courgettes, cut into 5mm/¼in slices on the diagonal
- 2 red chillies, finely sliced
- 8cm/3¼in piece fresh root ginger, peeled and grated
- 2.5cm/1in piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric
- 2 garlic cloves, grated
- 1 tsp sea salt flakes
- 400ml/14fl oz coconut milk
- 100²µ/3½´Ç³ú cashew nuts
- 1 lime, juice only
- 3 spring onions, finely sliced
Method
Preheat the oven to 210C/190C Fan/Gas 6½.
Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well.
Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes.
Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through.
Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles.