Vegetable Kebabs with Coriander Coconut Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite. Ingredients:
assorted vegetables, of choice diced and parboiled |
tofu, squares (optional) |
1 tablespoon vegetable oil |
4 green shallots |
2 cloves garlic, minced |
1 teaspoon ginger, minced |
2 teaspoons ground cumin |
1 teaspoon paprika |
1 1/2 cups coconut cream |
1 tablespoon lime juice |
2 tablespoons chili sauce |
1 1/2 tablespoons finely chopped coriander |
Directions:
1. Thread vegetables and tofu onto skewers- keep warm.
2. Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
3. Serve on rice to soak up sauce.
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