broccoli cut into florets
carrot thinly sliced
cauli cut into florets
capsicum thinly sliced
baby corn
celery thinly sliced
butter beans (optional)

2 tablespoons ginger
1 clove garlic
peanut butter 1 tablespoon
coconut milk 1 tin
olive oil/ tamari
curry powder 2-3 tablspoons
brown sugar ¼ cup

  • Prep veges blanching broccoli and cauliflower only.
  • Make dressing by heating ginger and garlic in small pan until aromatic then adding remaining ingredients.
  • Keep in a bottle and add just before serving.