Recipe

Vegetable skewers with sweet coconut chilli sauce

PREPARATION:

Thread the vegetables onto the skewers and grill under a hot grill for 10-15 minutes turning regularly until the edges are slightly charred. Meanwhile, to make the sauce add the oil to a pan with the onion and cook 2 minutes. Add the garlic, ginger, chili and curry powder, mix well, stir in the water and bring to the boil then turn down the heat and simmer for 3-4 minutes until the onion is soft. Gradually stir in the coconut milk, now add the Hermesetas Granulated, bring to a gentle boil then add the cornflour mixture, stirring constantly, and cook for 2-3 minutes until thickened.

TOP TIPS:
Serve with rice or nan bread and salad. Any colour peppers work well. The sauce is also wonderful with tofu, prawns, salmon or chicken. Vegetable skewers are great for a BBQ.

General information
Ready in:
45 minutes
Calories p.P.:
218
Product:
Portions:
2
Ingredients
For the veggie skewers:
Red pepper, cut into chunks
1
Red pepper, cut into chunks
1
Courgette, cut into chunks
1
Red onions cut into 6 wedges
2
Bamboo skewers
4
For the sauce:
Rapeseed oil
1 tsp
Small onion (60g), finely chopped
1
Cloves garlic, crushed
2
Fresh ginger, grated
2 cm
Chilis, finely chopped
1 - 2
Curry powder
1 - 2 tsp
Water
150 ml
Light coconut milk
150 ml
Hermesetas Granulated
3 tsp
(dissolved into 2 tbsp water)
1 heaped tsp Cornflour