Vegetable Satay Curry Recipe
This creamy vegan curry is packed with plenty of nutritious veggies, warming ginger and chilli. Make it for a healthy meat-free midweek meal to serve four
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Citrus press
- Garlic press
- Microplane
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Can opener
- Stove
- Wooden spoon
- Serving bowl
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
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