Perfectly roasted winter veggies served atop a complex and beautifully aromatic lemon myrtle green sauce.
Guaranteed to make your mouth water!
Serves 4
Ingredients:
- 1 small sweet potato, peeled and cut into 2-inch pieces
- 1 small carrot, peeled and cut into 1-inch rounds
- 1 cup cauliflower florets
- 3 brussels sprouts, halved
- 1 large onion, peeled and chopped
- 1/2 cup (65g) raw macadamia nuts
- 1 inch piece of ginger, chopped
- 5 garlic cloves
- 1 lemongrass (white only), chopped
- 1 long green cayenne chilli
- ½ bunch of coriander, stalks and leaves
- 2 tablespoon olive oil
- 2 tablespoons lime juice
- 2 tablespoons coconut sugar
- 1 ½ teaspoons salt
- 400ml coconut milk
- 125ml vegetable stock
- 1 teaspoon lemon myrtle (2mm leaves)
- ½ cup broccoli florets
- 4-5 snow peas, sliced in half
- Red chilli flakes, coriander leaves, extra lemon myrtle, lime wedges – to serve
Method
- Pre-heat oven to 200°C. Place sweet potato, carrot, cauliflower and brussels sprouts in a rimmed baking tray. Drizzle lightly with olive oil. Roast in the oven for 20 minutes. Remove and set aside.
- Place onion and macadamia nuts in a small saucepan with enough water to cover them (about 2 cups). Bring to boil on medium-low heat and cook for 10-15 minutes until onion is tender and most of the liquid has evaporated. Remove from heat and cool completely.
- Add onion-macadamia mixture to a small food processor or blender. Add ginger, garlic, lemongrass, green chilli, coriander and half a cup of water. Blend until smooth and no longer grainy.
- Heat oil in a heavy bottomed pan on medium. Add the green onion and spice paste to the pan. Sauté for 3-4 minutes tossing constantly until the paste starts turning a shade darker and no longer smells raw.
- Add lime juice, coconut sugar and salt. Reduce heat to medium-low and cook the paste for 8 minutes until fragrant and quite dry. Toss occasionally with a wooden spatula to ensure that it doesn’t stick to the pan.
- Add coconut milk and stock. Simmer on medium-low heat and cook for 8 minutes until the sauce is fragrant. If too thick, add a quarter cup stock to loosen the sauce.
- Add lemon myrtle, broccoli and snow peas. Increase heat to medium and cook for 2 minutes until the veggies are just tender. Add the roasted veggies to the pan. Mix well. Cook for another minute until heated through.
- Remove from heat. Garnish with red chilli flakes, coriander leaves and a sprinkling of extra lemon myrtle. Serve hot with rice and lime wedges.