Steamed vegetables with curry dip

March 2023

Main course, serves 2 to 3 people. Preparation time approx. 20 minutes.

• 600 grams of waxy baby potatoes
• 600 grams of firm vegetables (e.g. carrots, broccoli, spring onions, red onions)
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of sesame oil
• juice of one lime
• 2 teaspoons of ginger syrup
• 1 teaspoon of curry powder
• 1 teaspoon of curry paste (e.g. Patak)
• fresh coriander to taste

Wash the potatoes and cut them into equal pieces without peeling. Bring water to the boil in a saucepan or wok. Steam the potatoes in a metal colander over the saucepan or in a bamboo steamer basket on top of the wok for about 8 minutes until just nearly done. Cover with a lid during steaming.
Wash the rest of the vegetables, clean and cut into equal pieces. Put the vegetables on top of the potatoes. Cover and steam for another 7-8 minutes until the vegetables are al dente.
Meanwhile, whisk the olive oil and sesame oil drop by drop into the lime juice. Whisk in the ginger syrup, curry powder and curry paste. Season with salt and pepper.
Chop the coriander coarsely. Serve the steamed vegetables with the curry dip, or drizzle the curry dip over it. Sprinkle with coriander.

Tip: Delicious with dry-roasted, spiced cashews or other spicy nuts. If you want less vegan, serve with scrambled eggs and fresh chives.

Ingrid van den Arend, Cook it!

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