Vegetable skewers with sweet coconut chilli sauce
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.
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.