Delectable Indian Vegetarian Brunch: Coconut-Spiced Vegetable Scramble with Mint-Coriander Chutney

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup chopped bell peppers (red, yellow, and green) 1 cup chopped tomatoes 1 cup frozen mixed vegetables 1/2 cup crushed cashews 1/4 cup coconut milk 1/4 cup fresh mint leaves 1/4 cup fresh coriander leaves 1 tablespoon olive oil Salt, to taste Black pepper, to taste Garam masala, a pinch

Instructions

1. Heat olive oil in a pan over medium heat. Add bell peppers and sauté for 2 minutes, until slightly softened.
2. Add tomatoes and cook for another 3 minutes, stirring occasionally.
3. Incorporate frozen mixed vegetables and season with salt and black pepper. Cook for 5 minutes or until tender.
4. Stir in crushed cashews and coconut milk. Let it simmer for 2 minutes.
5. Remove from heat and set aside to cool slightly.
6. In a blender, combine mint leaves, coriander leaves, a pinch of salt, and some water to make the chutney. Blend until smooth.
7. Serve the coconut spiced vegetable scramble alongside the mint coriander chutney, garnished with fresh herbs and a sprinkle of garam masala.

Chef’s Insight

The blend of spices and vegetables creates a delightful symphony of flavors and textures, perfect for a vegetarian brunch.

Notes

Feel free to add more vegetables or spices according to your taste preferences.