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Indian Bean, Brocc, Carrot (v)

by: Sweat Pros

Coach John Destacamento brings 35+ years and 39000+ hourly sessions of experience in personal training. His program entails general fitness, strength training, fat loss, nutrition consulting and sports performance. Specialized skills include Body Building, Olympic Weightlifting and Powerlifting.
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INTRO

Prep:15 mins

Cook:15 mins

Easy

Serves 4

Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness

Healthy

Vegetarian

NUTRITION INFO

kcal	248
fat	11g
Saturated fat	2g
carbs	21g
sugars	17g
fiber	14g
protein	16g
salt	0.2g

INGREDIENTS

250g green bean, trimmed
1 head of broccoli, cut into florets
2 tsp vegetable oil
2 tsp black mustard seed
½ tsp dried chili flakes
100g frozen pea (or use fresh)
3 large carrots, grated
large bunch coriander, roughly chopped
3 tbsp sunflower seed

For the raita

200ml natural yogurt
½ cucumber, peeled and grated
thumb-sized piece ginger, grated
½ tsp ground cumin
juice and zest 1 lime
1 tbsp chopped mint leaves
pitta bread, to serve (optional)

METHOD

STEP 1
Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.

STEP 2
Heat the oil in a large frying pan and toast the mustard seeds and chili flakes for a few

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