Weekly Updates

Let's join our newsletter!

Do not worry we don't spam!

Vegetable satay curry

This creamy vegan curry is packed with plenty of nutritious veggies, warming ginger and chilli for a healthy meat-free meal

Ingreadient:

    • 1 aubergine, cubed
    • 2 tsp groundnut oil
    • 1/2 onion, thinly sliced
    • 1 red pepper, chopped
    • 2 cloves garlic, crushed
    • a thumb-sized piece ginger, finely grated
    • 1 red chilli, deseeded and finely chopped
    • 2 tbsp crunchy peanut butter
    • 400ml tin light coconut milk
    • a handful mangetout
    • 75g baby sweetcorn
    • 2 limes, juiced
    • cooked jasmine rice, to serve

Directions :

    1. Tip the aubergine into a bowl and toss with 1 tsp of the groundnut oil. Heat a non-stick frying pan over a medium-high heat and cook the aubergine for 5 minutes until browned and beginning to soften. Add the onion, pepper, remaining tsp of oil and a pinch of seasoning, and cook for 5 minutes until the onion has softened and the pepper is colouring at the edges. Add the garlic, ginger and chilli, and cook for 2 minutes before adding the peanut butter and coconut milk. Simmer gently for 10 minutes until thickened, then add the mangetout and baby sweetcorn, and simmer for 5 minutes until just cooked. Season and stir in the lime juice, then serve with jasmine rice.

Releted Recipes

Weekly updates

Join our newsletter for
latest updates!

Sign up to receive Our weekly newsletter to get new recipes delivered straight to your inbox!