Olive Magazine
Vegetable Satay Curry Recipe

Vegetable satay curry

Published: April 8, 2020 at 10:31 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal193
fat14g
saturates7.5g
carbs8.6g
sugars6.5g
fibre5.2g
protein5.4g
low insalt0.1g
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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

  • 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

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...

Shahi Paneer Recipe
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