If you’ve read a few of my other blog posts, you may have noticed that I love nuts. Especially peanuts. Especially in sauce or butter form. So it was only a matter of time before I posted my version of vegetables in satay sauce. I can’t promise that this recipe is totally authentic, but I can promise that it is absolutely delicious!
This meal is fairly quick and easy to make and is kid-friendly. It’s a definite hit with my nineteen-month-old and an ideal dish to convert your little one into a lover of spices! Having said that, if you’re making this for adults only and you want it hotter I suggest adding 1-3 hot green finger chillies with the garlic and ginger at step one.
For your convenience, the recipe can be made using ingredients that are all readily available in supermarkets. However, if you are lucky enough to have access to an Asian grocery store a few extra items can lift this dish to dizzy new heights. I’ve marked those ingredients as optional, or in some cases I have also listed their more easily available alternatives, but do use them if you can find them!
This recipe is shared with Plant Based Potluck Party and Healthy Vegan Fridays.
Courgette, Aubergine and Red Pepper in Satay Sauce
200g shallots, peeled and finely sliced
3 cloves garlic, peeled and finely grated
2 tbsp coriander root, finely chopped (optional)
2” piece galangal or ginger, peeled and finely grated
2 red peppers, deseeded and thinly sliced
100g button mushrooms, halved
2 courgettes (zucchini), cut in half lengthways and sliced widthways into half moons
1 aubergine (eggplant), cut in half lengthways and sliced widthways into half moons
3 tomatoes, finely chopped
400ml light coconut milk
4 heaped tbsp chunky peanut butter
2 tbsp soy sauce
1 tbsp mirin (found in the world foods section of the supermarket)
1 tbsp sriracha (found in the world foods section of the supermarket)
Juice ½ lemon
2 tsp ground cumin
2 tsp ground coriander
1 tsp Chinese five-spice
½ tsp lemon pepper
4 sprigs fresh mint or peppermint, leaves picked and chopped
½ small bunch fresh coriander (about 15g), chopped
1 small bunch basil or Thai basil (about 30g), leaves picked and chopped
100g baby spinach
- Place a large, heavy-based saucepan over a medium heat and spray with olive oil. When hot, add the shallots and cook, stirring occasionally, for 5-10 minutes until softened. Add the garlic, galangal or ginger and coriander root (if using). Cook, stirring often, for 1-2 minutes before adding the red peppers and mushrooms. Cook for 5-10 minutes until softened. Add the courgettes and aubergine and cook for 2-3 minutes, stirring occasionally.
- Add the tomatoes, coconut milk, peanut butter, soy sauce, mirin, sriracha, lemon juice and spices and mix well. Bring to a simmer, cover, reduce heat and simmer gently for 15-20 minutes. Turn off the heat and stir in the fresh herbs and spinach.
- Place a small frying pan over a medium-high heat. When hot, add the peanuts and lightly toast, shaking the pan often, until golden. Serve the vegetables in satay sauce over a pile of rice, topped with toasted peanuts.