Ingredients with Measurements:
- 2 large red onions, cut into chunks
- 2 red bell peppers, cut into chunks
- 2 yellow bell peppers, cut into chunks
- 2 zucchinis, cut into chunks
- 2 eggplants, cut into chunks
- 1 cup pineapple chunks
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8-10 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, lemon juice, honey, curry powder, cumin, coriander, turmeric, paprika, salt, and pepper to make the marinade.
2. Add the vegetables and pineapple chunks to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated vegetables and pineapple onto skewers, alternating the vegetables and pineapple.
5. Grill the skewers for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. While the skewers are grilling, prepare the curry sauce by heating a small saucepan over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of curry powder. Cook for 1-2 minutes until fragrant.
7. Add 1 cup of vegetable broth and 1/2 cup of coconut milk to the saucepan. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.
8. Serve the vegetable sosaties with the curry sauce on the side.
Time:
Preparation time: 20 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 10g
Carbohydrates: 30g
Protein: 4g
Fiber: 7g
Sugar: 18g
Sodium: 180mg
Substitutions for ingredients:
- You can use any vegetables of your choice in this recipe.
- Maple syrup or agave nectar can be used instead of honey.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- You can add tofu or tempeh to the skewers for extra protein.
- Use a different type of sauce, such as peanut sauce or tzatziki sauce.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Cut the vegetables into similar sizes to ensure even cooking.
- Brush the skewers with the marinade while grilling for extra flavor.
Storage instructions:
Leftover vegetable sosaties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetable sosaties in the oven or microwave until heated through.
Presentation ideas:
Serve the vegetable sosaties on a platter with the curry sauce on the side. Garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
- Serve with rice or quinoa for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the vegetables are not cooking evenly, adjust the heat on the grill or move the skewers around to ensure even cooking.
Food safety advice:
- Make sure to wash all vegetables before using.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Sosaties are a traditional South African dish that originated from the Cape Malay community. They are typically made with marinated meat skewered with vegetables and grilled over an open flame.
Flavor profiles:
The vegetable sosaties are sweet and savory with a hint of spice from the curry sauce.
Serving suggestions:
Serve the vegetable sosaties as a main dish or as a side dish at a barbecue or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African