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We love it when a recipe can be used for more than one recipe idea. This delicious vegetable satay, made with crunchy peanut butter and lime is perfect drizzled over veggie kebabs but also easy to make into a quick curry or used as a dipping sauce.

Vegan and gluten free

Serves 4

Ingredients
Satay sauce
1 tsp. mild curry powder
2 tsp. ground turmeric
1 tsp. ground cumin
2 garlic cloves
Thumb sized piece of ginger, grated
Juice of 1 lime
6 tbsp./150g crunchy peanut butter
250ml carton of coconut cream
2 tbsp. soy sauce

1 red onion
1 medium courgette
4-5 mushrooms
1 red pepper
1 aubergine

Method

Pre-heat the oven to 200°C

If the coconut cream is soft, chill in the fridge for 1 hour.

In a small frying pan dry fry the spices over a medium heat, stir to prevent them from burning. Set to one-side to cool.

Using a large mixing bowl add the vegetable satay sauce ingredients and mix together. Quarter the mushrooms and cut the rest of the vegetables into chunky pieces.

Thread the vegetables onto metal skewers. Balance the skewers on top of an oven proof baking dish and spoon over the vegetable satay sauce, turning the skewers to make sure all the vegetables are evenly coated. You will have some satay sauce left over to use as a dip.

Place the vegetable satay skewers in the middle of the oven and bake for 25 minutes.

Serve with the remaining satay sauce.

The satay sauce is very versatile why not try using it to make a vegetable curry. Just add a little water or coconut milk as it is cooking and then serve with rice.

The satay sauce can be kept in a sealed container in the fridge for up 3 days.

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