Vegetable Satay Curry Recipe

Vegetable satay curry

  • serves 4
  • Easy

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


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.



  • 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


  • 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

Nutritional Information

  • Kcals 193
  • Fat 14g
  • Saturates 7.5g
  • Carbs 8.6g
  • Sugars 6.5g
  • Fibre 5.2g
  • Protein 5.4g
  • Salt 0.1g