Chilli Roasted Greens
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 300 g tenderstem broccoli
- • 100 g asparagus (spears trimmed and cut in half)
- • 100 g courgette (cut into half moon shapes)
- • 70 g green beans (ends trimmed)
- • 1 red chilli (seeds removed and finely sliced)
- • 1 garlic clove (peeled and crushed)
- • 5 cm fresh ginger (peeled and finely grated)
- • 100 ml coconut plant-based drink
- • 1 tsp turmeric
- • 1 tsp onion granules
- • 2 tsp lime juice
- • salt and pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 200°C.
Add the broccoli, courgette, green beans and asparagus to a roasting tin. Spray with low-calorie cooking spray and pop into the oven for 10 minutes.
Combine the coconut milk, garlic, ginger, onion granules, turmeric and lime juice in a small bowl and season with salt and pepper.
Once the vegetables have roasted for 10 minutes, pour over the coconut milk mix and toss the vegetables lightly to coat. Sprinkle over the red chilli and cook for a further 10 minutes.
The vegetables should still have a crunch and should just be starting to brown round the edges. If you would like them a little softer, cook for an extra 5 minutes or to your liking.