Spiced basmati rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Indian bean, broccoli & carrot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g green beantrimmed
- 1 head of broccolicut into florets
- 2 tsp vegetable oil
- 2 tsp black mustard seed
- ½ tsp dried chilli flakes
- 100g frozen pea(or use fresh)
- 3 large carrotsgrated
- large bunch corianderroughly chopped
- 3 tbsp sunflower seed
For the raita
- 200ml natural yogurt
- ½ cucumberpeeled and grated
- thumb-sized piece gingergrated
- ½ tsp ground cumin
- juice and zest 1 lime
- 1 tbsp chopped mintleaves
- pitta breadto serve (optional)
Nutrition: per serving
- kcal248low
- fat11g
- saturates2g
- carbs21g
- sugars17g
- fibre14g
- protein16g
- salt0.2glow
Method
step 1
Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
step 2
Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
step 3
Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.
