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Brazil Nut & Cardamom Satay Plate

I really love using spices, especially experimenting with their versatility in savoury and sweet dishes. It's great to add a pinch of something and then see how you go. This take on a classic hawker-style street dish replaces roasted peanuts as the base with our Brazil Nuts, some Coconut Sugar, lemon and cardamom for and interesting twist. As with most multi ingredient vegetable dishes, cook everything separately and everyone can select a combination of textures ...

Brazil Nut & Cardamom Satay Plate

Print Recipe

ingredients

½ cup of Brazil Nuts
2 tsp Coconut Sugar see product
1 tbsp Coconut Paste
1 tbsp Coconut Oil see product
1 packet of brown rice noodles
1 sweet potato, cut into 1cm rounds

method

Step 11.To make the sauce, process the Brazil nuts, 1 tsp coconut sugar, the coconut paste, cardamom, garlic, ginger, the juice of 1 lemon the chili and enough water to combine and form a thick sauce.
Step 22.This can be served raw or cooked in a pan for 5 minutes to heat a little and develop the flavor.
Step 33.Boil the sweet potato until just tender, around 10 minutes.
Step 44.Cook the rice noodles according to the packets instruction and using the same water, blanch the green beans for 2 minutes and the bok choy for 1 minute.
Step 55.Fry the onion in the coconut oil with the cumin and coriander and the remaining coconut sugar until softened and brown, add the beans and take off the heat.
Step 66.To serve arrange the rice noodles in a bowl with some sweet potato, bok choy, shredded lettuce a good sized dollop of the satay sauce, some bean shoots and a wedge of lemon.