Charred cauliflower and broccoli with Thai green curry butter

Charred cauliflower and broccoli with Thai green curry butter

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Health conscious
  • 20 minutes
  • 45 minutes
  • Springfield Wild Yeast Chardonnay 2018

Ingredients

  • 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

Cooking Instructions

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.

Find more Thai-inspired recipes here.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes

Comments