A national dish of Indonesia, satay originally means grilled and skewered meat served with sweet and savory peanut sauce—but it has of course become veganized in various ways. Tender veggies, creamy peanut stir fry sauce and a fragrant hint of spice. If you're craving takeout, here's a healthier alternative. The ideal dinner for weeknights, this satay veggie dish is ready in 25 minutes. It's not too spicy (and you can always reduce or leave out the curry paste).
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tsp Peanut Oil
- 1/3 cup Peanut butter
- 1–2 tbsp Curry Paste (to taste)
- 1/4 cup Sweet Chili Sauce
- 1/4 cup Coconut Milk
- 1 tsp Garam Masala
- 2 Large zucchinis, sliced
- 2 Large tomatoes, in wedges
- 1/2 Large red onion, sliced
- 1 large Red bell pepper, sliced
Directions
1. In a large saucepan, add oil and bring to medium heat.
2. Add the sliced onion, curry paste, and garam masala. Stir frequently until the onion is soft.
3. Stir in peanut butter, followed by sweet chili sauce. Once this thickens into a paste, gradually add the coconut milk. Simmer the sauce for 5 minutes until well combined. If you’d like a thinner consistency, feel free to add more coconut milk or water.
4. Add vegetables and simmer for 15 minutes until tender. Serve with rice. Enjoy your meal! 🙂
5. This satay sauce also goes great with chickpeas, lentils, tofu or mushrooms.
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Photo: Debbie Tan
