Vegetable Triangles with Mint & Coriander Chutney

Vegetable Triangles with Mint & Coriander Chutney

(Serves 4)


2 carrots, chopped into small dice

1 corn cob, kernels sliced off

1 onion, finely diced

2 cloves garlic, crushed

½ cup unsalted raw cashews, finely chopped

¼ cup desiccated coconut

1 tsp cumin powder

½ tsp turmeric powder

1 tsp coriander powder

⅛ tsp cinnamon powder

1 cup green peas

1 cup cooked chickpeas

2 cups fresh baby spinach

8 round rice paper wrappers

1 cup cooked brown rice

Coriander & Mint Chutney:

1 cup mint

1 cup fresh coriander leaves

¼ cup water

1 tsp grated ginger

½ chilli (to taste)

1 clove garlic

4 dates, pitted

salt to taste

1 lime, juiced


Preheat oven to 200ºC (400ºF)

Add a quarter of a cup of desiccated coconut and half a cup crushed cashews to a hot frypan and sauté for two minutes until golden brown, then place into a bowl.

Saute the onion and garlic in a saucepan. Add quarter of a cup of water to deglaze the pan. Add the cumin, coriander, turmeric powder and cinnamon and mix well. Add the diced carrots and corn kernels. Continue to stir over high heat. Add the chickpeas, the cooked brown rice, the peas and the previously sauteed cashews and desiccated coconut. Mix well and finally add two cups of baby spinach leaves, stir through and set aside.

To assemble the triangles, soak a sheet of rice paper in warm for twenty seconds. Place onto a chopping board and cut in half. Place a spoonful of the mixture onto the wrap. Fold the edges to form a triangle. Fold the edges over to seal the open side. Place the triangles onto a baking tray covered with greaseproof paper. Place into a preheated oven at 200ºC (400ºF) for 15 minutes.

Meanwhile place one cup of mint leaves, one cup of coriander leaves, one clove of garlic, four pitted dates, one teaspoon of grated ginger, one chilli, the juice of one lime and half a cup of water into a blender. Blend to a smooth chutney and place in a small shallow bowl to accompany the triangles.

Remove the triangles from the oven and serve on a platter with the chutney.

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