Vegetable Satay Curry Recipe

Vegetable satay curry

Name: Vegetable satay curry
Total time: 40 min
Yield: Serves 4
Ingredients: 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

Published: April 8, 2020 at 10:31 AM

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Serves 4

Easy

Total time: 40 mins

A star rating of 3 out of 5.2 ratingsRate

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

Gluten free

Healthy

Vegan

Vegetarian

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Alternatives

Complete the dish

Make this easy vegetable satay curry for a comforting dinner, then check out more vegan curry recipes such as our spinach, chickpea & potato curry, vegan Thai green curry and vegan aubergine curry.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal193

low
fat14g
saturates7.5g
carbs8.6g
sugars6.5g
fibre5.2g
protein5.4g
salt0.1g

low

Method

step 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.

Check out more vegetarian curry recipes...

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A star rating of 3 out of 5.2 ratings

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