Rainbow Veggie & Curry Nugget Skewers with Cauli Rice and Cilantro Chutney
Yields: 4 skewers
From Snixy Kitchen & The Bojon Gourmet
Photo Credit: Snixy Kitchen & The Bojon Gourmet
With warm days and grilling weather upon us, we asked our friends Alanna and Sarah to come up with a trio of summery classics to help us get picnic ready! Besides these crunchy, crispy, meaty skewers, check the Harissa Mojo Bowl and Veggie Cubano!
“Made these beauties for Hodo Foods while social distance collaborating with Sarah at Snixy Kitchen. The plant-based curry nuggets get beautifully crisp on the grill, their spicy flavors mingling with tangy chutney and sweet roasted veg, all served up on a bed of cauliflower rice. A nutritious way to ring in summer.” - The Bojon Gourmet
For the Skewers
Ingredients
1 (8oz) Hodo Thai Curry Nuggets (or try Chinese 5 Spice Nuggets!) Locate Product
1 medium yellow bell pepper, seeded and cut into large pieces
1 medium red bell pepper, seeded and cut into large pieces
1 small red onion, peeled and cut into large chunks
1 medium zucchini, cut into thick rounds
High-heat oil such as grapeseed or avocado, as needed
Salt and pepper
Cauliflower rice or steamed rice, for serving
Lime or lemon wedges, for serving
Instructions
If using wooden skewers, soak in cool water for at least 2 hours. You’ll need about 4 skewers.
Thread the vegetables and curry nuggets onto the skewers. Brush lightly with oil and sprinkle lightly with salt and pepper.
Heat a grill or grill pan to medium. When it’s hot, lay the skewers on the grill and cook until charred on the first side, 2-3 minutes. Turn and cook on the second side until charred and heated through, 2-3 more minutes, adjusting the grill if it gets too hot.
Serve the skewers over rice, drizzled with the chutney, and top with a squeeze of lemon or lime.
For the Cilantro Chutney
Ingredients
1 small bunch cilantro, soft stems and leaves, roughly chopped
1 tsp seeded and diced jalapeno or serrano chile or to taste
1/2 tsp peeled, grated ginger
1 tsp lemon or lime juice
2 tbsp plain, whole milk yogurt or plant yogurt
1/4 tsp fine sea salt, or to taste
1/4 tsp sugar
1/8 tsp roasted cumin powder
Instructions
1. Blend all ingredients in a small blender or food processor until smooth. Use right away.
