Vegetable Satay

Blanched broccoli and cauliflower florets marinated overnight in mixture of reduced-sodium soy sauce, rice vinegar, toasted sesame oil, fresh ginger, smooth natural peanut butter, minced garlic, hot Madras curry powder and salt. Marinated vegetables threaded onto skewers and drizzled with reserve marinade before serving.

Ingredients -

24 Broccoli Florets
24 Cauliflower Florets
1 tablespoon Reduced-Sodium Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Toasted Sesame Oil
1 tablespoon minced Fresh Ginger
1 tablespoon Smooth Natural Peanut Butter
1 Garlic Clove, minced
1 teaspoon Hot Madras Curry Powder
1/4 teaspoon Salt

Preparation:

1. Fill a large stockpot halfway with water. Bring to a boil over high heat.

2. Add broccoli and cauliflower florets to boiling water. Cook 3 minutes.

3. Remove and immediately rinse with ice cold water to stop cooking.

4. Add reduced-sodium soy sauce, rice vinegar, toasted sesame oil, fresh ginger, smooth natural peanut butter, minced garlic, hot Madras curry powder and salt to a large bowl. Stir or whisk until well blended and smooth.

5. Add florets to marinade. Cover and refrigerate overnight.

6. Thread broccoli and cauliflower onto skewers, reserving marinade.

7. Arrange the skewers on a platter in a single layer and drizzle with the marinade.

Curry Recipe Tip -

Garam Masala

Curries in India and other countries are typically referred to as garam masala. They are mixed just prior to use.

Curry Recipe Tip -

Indian Curry

Typically Indian curries are named after the main ingredient such as potato curry or chicken curry. Dishes can be drier in style, heavily sauced or something between the two.

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