Make in advance and take to a pot luck dinner or to serve at the barbecue.
½ cup broccoli florets
½ cup cauliflower florets
½ cup sliced green beans or sliced celery
1 Tbsp canola oil
6 shallots, peeled and chopped
2 cm piece ginger, sliced
4 cloves garlic, peeled and crushed
¼ tsp fennel seeds
1 tsp cumin seeds
2 Tbsp sesame seeds, toasted
¼ tsp ground turmeric
6 yams, sliced into quarters or 2 carrots, chopped
6 cherry tomatoes
½ green capsicum, deseeded and chopped
½ red capsicum, deseeded and chopped
Bring a saucepan of water to a rapid boil. Blanch broccoli, cauliflower and beans separately for 1-2 minutes until just becoming tender. Remove and cool in iced water or under cold running water. Drain thoroughly.
Heat oil in a large non-stick pan over high heat. Add shallots, ginger, garlic, fennel, cumin and sesame seeds. Stir fry for 2 minutes or until fragrant. Add turmeric and cook for 2 minutes.
Add yams or carrots, blanched vegetables, tomatoes and salt. Toss vegetables to coat with spices.
Reduce heat, add capsicums and cook covered for 5 minutes. Serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.6g|