Name: Steamed vegetables with curry dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram jap pumpkin, unpeeled; 2 medium eggplant (600g); 200 gram snow peas, trimmed; 180 gram broccolini, halved lengthways; 1/3 cup (15g) moist coconut flakes; 3 fresh kaffir lime leaves; 1 fresh long green chilli, chopped coarsely; 1 teaspoon fresh coriander (cilantro) root, finely chopped; 1 1/2 teaspoon lime rind, finely grated; 2 centimetre piece fresh ginger (10g), grated finely; 1 clove garlic, peeled; 1/2 teaspoon brown mustard seeds; 3/4 cup fresh coriander (cilantro) leaves, firmly packed; 1 teaspoon caster (superfine) sugar; 1/4 teaspoon salt; 1 cup (250ml) coconut cream

Ingredients

500 gram jap pumpkin, unpeeled

2 medium eggplant (600g)

200 gram snow peas, trimmed

180 gram broccolini, halved lengthways

1/3 cup (15g) moist coconut flakes

3 fresh kaffir lime leaves

1 fresh long green chilli, chopped coarsely

1 teaspoon fresh coriander (cilantro) root, finely chopped

1 1/2 teaspoon lime rind, finely grated

2 centimetre piece fresh ginger (10g), grated finely

1 clove garlic, peeled

1/2 teaspoon brown mustard seeds

3/4 cup fresh coriander (cilantro) leaves, firmly packed

1 teaspoon caster (superfine) sugar

1/4 teaspoon salt

1 cup (250ml) coconut cream

Method

1.Make curry dressing. Remove stem from kaffir lime leaves. Pound leaves with remaining ingredients, except coconut cream, in a mortar and pestle until it forms a paste. (Or, blend until a paste.) Stir in coconut cream until combined. Season to taste.

2.Cut pumpkin into wedges, leaving skin on. Cut eggplant into 3cm thick rounds. Steam pumpkin and eggplant, separately, in a large steamer over a large wok of simmering water 10 minutes or until vegetables are tender. Remove from steamer, cover to keep warm.

3.Steam snow peas and broccolini in same steamer 5 minutes or just until bright green.

4.Meanwhile, stir coconut flakes in a small frying pan over medium heat until toasted lightly.

5.Heat dressing in a small saucepan over low heat until warm.

6.Divide vegetables among serving plates, drizzle with dressing, sprinkle with coconut.

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Ingredients

Method

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