- For the Thai green curry paste, blend:
- 2 t cumin seeds, toasted and ground
- 2 t coriander seeds, toasted and ground
- 6 green chillies, sliced
- 1 x 5 cm piece fresh ginger, grated
- 4 garlic cloves, chopped
- 2 limes, zested and juiced
- 2 lemongrass stalks, chopped
- 20 g coriander
- 1 T canola oil
- 1 T honey, coconut sugar or brown sugar
- 1/4 cup soya sauce
- 4 spring onions, chopped
- 2 T anchovy fillets or fish sauce
- 1 lime, juiced
- salt, a pinch
- 1 red onion, thinly sliced
- 100 g butter, melted
- 2 T olive oil
- 1 head broccoli, quartered
- 2 heads baby cauliflower, halved
- 80 g mangetout
- 1 x 110 g punnet Woolworths shelled edamame beans
- 100 g salted peanuts
- coconut yoghurt, for serving
- fresh coriander, to garnish
1. Make the curry paste and set aside until ready to cook. It makes enough to keep in a jar for a week, or freeze in Ziploc bags or ice trays.
2. Massage the lime juice and a generous pinch of salt into the red onion and set aside until serving.
3. Preheat the oven to 200°C. Place 2 T curry paste, the butter and oil in a pan and sizzle for 30 seconds. Place the broccoli and cauliflower in a roasting tray, then pour over the curry butter and toss.
4. Roast for 45 minutes to 1 hour until tender but still slightly crunchy and charred. Add the mangetout and edamame beans to the tray for the last 5–10 minutes of cooking time.
5. Serve hot with the pickled red onions, salted peanuts and coconut yoghurt. Garnish with coriander.
Cook's note: Keep the curry paste in the fridge and dollop onto fish before steaming, or eat with noodles. Or bake with a can of coconut milk and stock to make a tray-bake curry.
Photograph: Sadiqah Assur-Ismail
Food assistant: Kate Ferreira