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Vegetable satay curry

Name: Vegetable satay curry
Total time: 40 min
Ingredients: aubergine 1, cubed; groundnut oil 2 tsp; onion 1/2, thinly sliced; red pepper 1, chopped; garlic 2 cloves, crushed; ginger a thumb-sized piece, finely grated; red chilli 1, deseeded and finely chopped; crunchy peanut butter 2 tbsp; light coconut milk 400ml tin; mangetout a handful; baby sweetcorn 75g; limes 2, juiced; cooked jasmine rice, to serve

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40 minutes
serves 4
Easy

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

April 8, 2020 at 10:31 am

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

Ingredients

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

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.