Kaffir Lime Roasted Vegetables with Avocado and Coconut Whip

Kaffir Lime Roasted Vegetables with Avocado and Coconut Whip

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 25, 2016.
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Make sure you stir the coconut and almonds and only cook until golden, they can overcook and burn very easily.

Ingredients

KAFFIR LIME DRESSING

  • 1/2 cup coconut milk (shake well before opening)
  • 2 kaffir lime leaves, central stem removed and very finely chopped
  • 1 tablespoon finely grated ginger
  • 1/2 –1 chilli, seeds removed and finely chopped (depending on heat preference)
  • 1 tablespoon sweet chilli sauce
  • 1/2 teaspoon turmeric
  • 1 teaspoon lemon zest
  • Juice of 1/2 lemon

ROASTED VEGETABLES

  • 300g potatoes, scrubbed and diced 2cm
  • 1/2 head cauliflower
  • 1 eggplant
  • 1 capsicum
  • 1/2 bag baby spinach leaves

AVOCADO AND COCONUT WHIP

  • 1 avocado
  • 3 tablespoons coconut milk
  • Juice of 1/2 lemon
  • 1 tablespoon finely chopped mint leaves

TO SERVE

  • 60g coconut thread and sliced almonds
  • 2 tablespoons picked mint leaves

Steps

  1. oven to 220°C. Line two oven trays with baking paper
  2. Mix all kaffir lime dressing ingredients together in a small bowl. Toss potatoes with ¼ cup of kaffir lime dressing on first prepared tray and season with salt and pepper. Bake for 25–30 minutes, until golden. Turn once during cooking.
  3. Cut cauliflower into large florets, until you have about 2 cups worth; dice eggplant 2cm; remove core and seeds from capsicum and slice 1cm. Toss vegetables on second prepared tray with remaining kaffir lime dressing. Bake for 15–20 minutes, until tender.
  4. While vegetables cook, prepare the avocado and coconut whip. Mash avocado in a small bowl using a fork. Add coconut milk, lemon juice and mint. Mix well or add to a blender until smooth. Season with salt and pepper. Set aside.
  5. Heat a small, dry fry-pan on medium heat. Toast coconut and almonds for 2–3 minutes, until toasted and golden. Take care not to burn coconut. Set aside.
  6. Toss all roasted vegetables and baby spinach leaves together one tray.
  7. Divide kaffir lime roasted vegetables between plates and top with avocado and coconut whip. Sprinkle over toasted coconut, almonds and mint leaves.

Nutritional Information

Energy 2651 kj
634 kcal
Protein 14.2g
Carbohydrate 38.0g
Fat 44.7g