Chilli-spiked greens in coconut milk recipe
 This light, refreshing vegan traybake with fresh summer vegetables and spiced coconut milk is perfect to serve with noodles or rice. Use your preferred green vegetables – I love the combination of Tenderstem broccoli with courgette, but you could use asparagus and sugar snap peas instead. Each serving provides 375 kcal, 12g protein, 12g carbohydrates (of which 6.5g sugars), 30g fat (of which 17g saturates), 6g fibre and 0.5g salt. 300g/10½oz Tenderstem broccoli2 large courgettes, cut into 5mm/¼in slices on the diagonal2 red chillies, finely sliced8cm/3¼in piece fresh root ginger, peeled and grated2.5cm/1in piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric2 garlic cloves, grated1 tsp sea salt flakes400ml/14fl oz coconut milk100g/3½oz cashew nuts1 lime, juice only 3 spring onions, finely sliced 300g/10½oz Tenderstem broccoli 2 large courgettes, cut into 5mm/¼in slices on the diagonal 2 red chillies, finely sliced 8cm/3¼in piece fresh root ginger, peeled and grated 2.5cm/1in piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric 2 garlic cloves, grated 1 tsp sea salt flakes 400ml/14fl oz coconut milk 100g/3½oz cashew nuts 1 lime, juice only 3 spring onions, finely sliced Method Preheat the oven to 210C/190C Fan/Gas 6½. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes.Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes. Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles.