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Braaied veggies with curried onions

By Khanya Mzongwana
6
Easy
20 minutes
35 minutes

Ingredients

  • 1 head Woolworths Romanesco cauliflower, thickly sliced
  • 100 g fine green beans
  • 250 g Tenderstem broccoli
  • 100 g sugar snap peas
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 4 T vegetable oil
  • 50 g butter
  • 3 large onions, sliced
  • 2 cloves garlic
  • 1 T fresh ginger, grated
  • 1 T mild curry powder
  • 1 T ground turmeric

Method

1. Heat a grill or griddle pan. Blanch the vegetables in boiling water for 3 minutes or until al dente. Plunge into iced water to stop the cooking process.

2. Rub the vegetables with salt, pepper and half the oil, place in the pan and char on both sides.

3. Heat a pan and add the remaining oil and the butter. Sauté the onions until softened and add the garlic and ginger. Fry for 4 minutes over a medium heat, then stir in the curry powder and turmeric, and season to taste.

Find more vegetarian recipes here. 

Photographs: Toby Murphy
Food Assistant: Kate Ferreira