Vegetable Triangles with Mint Chutney Recipe
There is something special about sharing finger food. Often your hands touch when you reach to pick them up, the food itself is a great conversation starter and doing something with your hands makes silence disappear. These Vegetable Triangles with Mint Chutney are the perfect meals for first dates or long-term relationships.
Makes: 12 triangles
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Coriander and Mint Chutney
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Vegetable Triangles with Mint Chutney Recipe
There is something special about sharing finger food and these triangles make the perfect meal for first dates!
Servings
12 triangles
Prep time
Cook time
Recipe
Ingredients
- ¼ cup desiccated coconut
- ½ cup chopped unsalted raw cashews
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp cumin
- ½ tsp turmeric
- 1 tsp coriander
- 1/8 tsp cinnamon
- 2 medium carrots, finely diced
- 1 corn cob, kernels removed
- 1 cup chickpeas
- 1 cup cooked brown rice
- 1 cup green peas
- 2 cups fresh baby spinach, shredded
- 12 round ricepaper wrappers
Method
- Preheat oven to 200ºC.
- Heat frying pan, add desiccated coconut and cashews and sauté for 2 mins until golden-brown. Place in bowl.
- Add onion and garlic, sauté for 2 mins. Then add spices, carrot and corn. Continue to stir over high heat. Add chickpeas, cooked brown rice, peas, cooked cashews and coconut and mix well.
- Finally, add baby spinach. Stir through and set aside.
- Make the chutney (recipe below).
- Assemble triangles by soaking a sheet of ricepaper for 20 secs, then place on flat board and cut in half. Place a spoonful of mixture on wrap. Fold edges to form a triangle. Place triangle on baking tray. Repeat for all ricepaper rolls and cook for 15–20 mins.
- To serve, place triangle on a platter and serve with chutney.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
