Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 444 Kcal, 16g Protein, 18g Carbohydrates, 33g Fat


  • To cook the vegetables
  • 2 carrots, halved lengthwise, sliced
  • 200 g beans
  • 300 g broccoli, cut into florets
  • salted water, boiling
  • Topping
  • 2 spring onion incl. green part, cut into rings
  • 0.5 cucumber, sliced
  • 2 hard-boiled egg, quartered
  • 20 g garden cress
  • Peanut sauce
  • 1.5 tbsp lime juice
  • 2 dl coconut milk
  • 100 g salted peanuts
  • 1 garlic clove, chopped
  • 1 shallot, chopped
  • 2 tbsp peanut oil
  • 1 cm ginger, chopped
  • 2 tbsp tamarind paste
  • 1 tsp cane sugar
  • 1 tbsp soy sauce
  • 1 tsp sambal oelek

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  • To cook the vegetables

    Cook the vegetables one after the other in salted water until just soft, remove from the pan, drain and arrange on a platter.
  • Topping

    Top with the spring onions, cucumber, eggs and cress.
  • Peanut sauce

    Puree the coconut milk with all the remaining ingredients, bring to the boil, allow to cool a little, serve with the vegetables.
  • Serve with:

    Prawn crackers

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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