BOX CLEVER

Whether you’re supporting local farmers by ordering a weekly veg box, or by buying local in store, fresh produce is on the agenda right now. Hannah Lewry helps you plan your week’s meals around your veg drawer or fruit bowl (with sausages on the side)

- Hannah Lewry

CHARRED CAULIFLOWER AND BROCCOLI WITH THAI GREEN CURRY BUTTER

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes Cooking: 45 minutes

For the Thai green curry paste, blend: cumin seeds 2 t, toasted and ground

coriander seeds 2 t, toasted and ground

green chillies 6, sliced

fresh ginger 1 x 5 cm piece, grated

garlic 4 cloves, chopped

limes 2, zested and juiced

lemongrass 2 stalks, chopped

coriander 20 g

canola oil 1 T

honey, coconut sugar or brown sugar 1 T

soya sauce ¼ cup

spring onions 4, chopped

anchovy fillets or fish sauce 2 T

lime 1, juiced

salt a pinch

red onion 1, thinly sliced

butter 100 g, melted

olive oil 2 T

broccoli 1 head, quartered

baby cauliflower 2 heads, halved mangetout 80 g

Woolworths shelled edamame beans 1 x 110 g punnet

salted peanuts 100 g

coconut yoghurt, for serving

fresh coriander, to garnish

1 Make the curry paste and set aside until ready to cook. It makes enough to keep in a jar for a week, or freeze in Ziploc bags or ice trays. 2 Massage the lime juice and a generous pinch of salt into the red onion and set aside until serving.