Name: Cabbage, Carrots & Shallots With Hazelnut Satay
Total time: 55 min
Yield: 4
Ingredients: 450g/1lb carrots; 250g/9oz shallots, peeled; 3 tbsp cold-pressed rapeseed oil; 1 large or 2 small pointed (hispi) cabbage(s), outer leaves removed; Sea salt and cracked black pepper; For the satay; Finely grated zest and juice of 1 lime; 1 tsp honey; 2 tbsp tamari (or soy sauce); 2 tbsp good quality medium-hot curry powder; 3 tbsp hazelnut butter (or peanut butter); 1 x 400ml tin coconut milk; To finish; 5 sprigs of fresh mint, leaves picked and roughly torn; A small bunch of fresh coriander, leaves picked and roughly chopped

VMG Recipes