Ingredients:
- 100g whole cashew nuts
- 200g mangetout
- 200g green beans
- 200g baby sweetcorn
- 1 head broccoli, broken into florets
- groundnut oil for frying
- 2 tsp cumin seeds
- 3 garlic cloves crushed
- 2cm piece of ginger, grated
- 2 green chillies, chopped
- 1/2 lemon, juiced
- Small handful fresh coriander, chopped
- Salt and sugar
Method:
This Indian recipe is a great idea for vegetables.
Fry the cashew nuts in a 4 tbsp oil until golden brown, drain on kitchen paper and set aside.
Put the vegetables in a pan of boiling water and cook for a minute. Drain, refresh under cold running water and set aside.
This can all be done ahead of time.
When ready to serve, heat a wok and add 2 tbsp oil. Add the cumin seeds and fry until they crackle. Add the ginger, garlic and chillies and cook for a minute, then add the blanched vegetables and cook for a couple of minutes, stir frying. Season with salt and sugar to taste. Add the cashews, lemon juice and coriander and toss well.