Back home
Ingredients
Method
- 1 tbsp veg oil
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 2 tsp minced fresh ginger
- 2 chopped green chillies
- 1 small onion, chopped
- 200g cauliflower, cut into florets
- 200g broccoli, cut into florets
- 2 tomatoes, chopped
- Handful of fresh green beans
- 1⁄2 tsp turmeric powder
- 1 tsp salt
- 1 tbsp water
- 200ml coconut milk
- Fresh coriander to garnish
- Heat up the oil in a large pan, and toss in the coriander and mustard seeds. Once they start to pop, add the ginger, chillies, and onion, then stir and cook for a couple of minutes. Chuck in the broccoli and cauliflower, mix well, and cover to cook for another 5 minutes.
- Add the green beans, turmeric, salt, water, and tomatoes. Stir well, cover once more, and cook for another 5 minutes. Add the coconut milk and bring up to the boil, then reduce to a simmer for another 5 minutes, and allow to thicken. Serve with chapatis and a garnish of chopped coriander.
30 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box