CHARRED CAULIFLOWER AND BROCCOLI WITH THAI GREEN CURRY BUTTER
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 45 minutes
For the Thai green curry paste, blend: cumin seeds 2 t, toasted and ground
coriander seeds 2 t, toasted and ground
green chillies 6, sliced
fresh ginger 1 x 5 cm piece, grated
garlic 4 cloves, chopped
limes 2, zested and juiced
lemongrass 2 stalks, chopped
coriander 20 g
canola oil 1 T
honey, coconut sugar or brown sugar 1 T
soya sauce ¼ cup
spring onions 4, chopped
anchovy fillets or fish sauce 2 T
lime 1, juiced
salt a pinch
red onion 1, thinly sliced
butter 100 g, melted
olive oil 2 T
broccoli 1 head, quartered
baby cauliflower 2 heads, halved mangetout 80 g
Woolworths shelled edamame beans 1 x 110 g punnet
salted peanuts 100 g
coconut yoghurt, for serving
fresh coriander, to garnish
This story is from the July 2020 edition of Woolworths TASTE.
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This story is from the July 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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