Steamed vegetables with curry dressing

Make curry dressing. Remove stem from kaffir lime leaves. Pound leaves with remaining ingredients, except coconut cream, in a mortar and pestle until it forms a paste. (Or, blend until a paste.) Stir in coconut cream until combined. Season to taste.

Cut pumpkin into wedges, leaving skin on. Cut eggplant into 3cm thick rounds. Steam pumpkin and eggplant, separately, in a large steamer over a large wok of simmering water 10 minutes or until vegetables are tender. Remove from steamer, cover to keep warm.

Steam snow peas and broccolini in same steamer 5 minutes or just until bright green.

Meanwhile, stir coconut flakes in a small frying pan over medium heat until toasted lightly.

Heat dressing in a small saucepan over low heat until warm.

Divide vegetables among serving plates, drizzle with dressing, sprinkle with coconut.