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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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!
