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Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket.

Source: EatingWell Magazine, November/December 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.

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  • Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.

  • To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

Tips

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day.

Equipment: 12 skewers

Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you'd use fresh ginger. Find it in specialty stores or online at gingerpeople.com.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

1 skewer
33 calories; protein 1.6g; carbohydrates 3g; dietary fiber 1.4g; sugars 0.5g; fat 2g; saturated fat 0.3g; vitamin a iu 708.8IU; vitamin c 33.5mg; folate 30.4mcg; calcium 18.2mg; iron 0.4mg; magnesium 10.6mg; potassium 154.9mg; sodium 110.9mg.

1 vegetable, 1 fat

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