Vegetables with peanut sauce
To make this a more substantial meal, increase the hardboiled eggs to one per person.
3 kūmara, washed and diced
3 cups broccoli and/or cauliflower florets
3 cups sliced cabbage
3 silverbeet leaves, washed and sliced
3 red or brown onions, peeled and sliced
3 Tbsp canola oil
2-3 hard-boiled eggs, peeled and quartered
¼ cup crunchy peanut butter
1 Tbsp brown sugar
2 tsp lemon juice
2 tsp lite soy sauce
½-1 tsp chilli powder
¼-½ cup cooking water
Fill a large pot with water, add a pinch of salt and bring the water to the boil.
Add kūmara and cook until just tender. Remove kūmara from the water with a slotted spoon and place in a warm serving dish.
Bring the water back to the boil, add broccoli and cook until just tender. Remove with a slotted spoon and add to kūmara.
Repeat the process for cabbage and silverbeet. Retain the cooking water.
Heat oil in a heavy-based frying pan, add onion and cook until soft.
Place the vegetables on a serving dish.
Arrange eggs on top and serve topped with peanut sauce.
To make the sauce:
Combine peanut butter, sugar, lemon juice, soy sauce and chilli powder together in a bowl. Gradually mix in sufficient cooking water to make a thick sauce.
Nutrition Information Panel
|Per Serving [8 Serves]|
|- saturated fat||0.7g|