Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
6 baby carrots, chopped chunky6 baby potatoes skin on (whole) 3 large sweet potatoes, scrubbed washed cubedFew blocks of orange ripe pumpkin 2 red onions chopped in chunkFew florets green broccoli ½ white Cauliflower in florets Seasonings salt and black pepper 3 Tablespoon butter ghee (Clarified butter)/choice butter Sprinkle Aromat (a South African Spice) Few freshly chopped garlic paste1 teaspoon garlic powder 1 teaspoons dry Mango powder 1 cup Greek yogurt¼ cup honey mustard sauce 1 cup coconut milk1 cup fresh whipped creamDry mint powder1 teaspoon chaat masala 2 Tablespoon dessicated coconuts
1. Chop all vegetables, wash drain in colender. In a separate bowl add seasoning spices and chaat masala Mango, mint powder, Greek yogurt, honey mustard sauce give it a quick stir. 2. In a saucepan, add enough water to steam all veggies, drain and add to bowl of seasoning. Combine all vegetables with the sauce and spice mixtures. 3.In a large pan, add butter ghee (Clarified butter)/choice butter, fry the onions till sautéed. Add all steamed chunky veg, toss until slightly charred at the edges working those flavours through the juicy plumped veggies. Add the coconut milk and cook for few minutes. 4.Prepare a pyrex dish, or oven proof dish, add the veggies, next pour the fresh whipped cream over, the whipped cream will sink in, drizzle coconut and bake at 180 for 15-20 minutes.
This dish is so decatent, those beautiful charred veggies, baking in coconut milk, sauces and all so creamy, rich vibrant colours of orange, yellow and green, steals the show at any table.
Makes ideal side dish to be served with lamb shank chicken roast or grilled seafood.
Bon appetite ♥️Shu-hani♥️
INFO & TIPS
Excellent side dish can be served with roasted lamb, chicken or grilled seafood
25 May 2021
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