Side Servings

Braaied veggies with curried onions

20 minutes
35 minutes

I took my adoration for greens and braaiing and made this amazing salad. The veg is quite simple and smoky and the braised curried onions add sweetness and spice. It’s a great side dish for any meal but is particularly good as a braai side.

Wine/Spirit Pairing
Woolworths Porcupine Ridge Sauvignon Blanc Semillon

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  • 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

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

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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