
Vegetable satay skewers
https://www.coop.co.uk/recipes/vegetable-satay-skewers
Ditch the takeaway for these vegan skewers with a creamy peanut dip
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 20g
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Ingredients
- 1 small courgette, sliced
- 1 large red onion, cut into chunks
- 12 mushrooms
- 1 small mild chilli, finely chopped
- 2 tbsp vegetable oil
- 2 tsp curry powder
- 2 tbsp soy sauce
- 2 cloves garlic, crushed
- 2 tsp sesame seeds
- 2 tbsp crunchy peanut butter
- 150ml coconut milk
Method
- Preheat the oven to 200C/fan 180C/Gas 6
- Place the courgette, red onion and mushrooms in a large bowl
- Add the chilli, 1 tbsp vegetable oil, 1 tsp curry powder, 1 tbsp soy sauce and half of the crushed garlic, and toss everything together
- Thread the vegetables onto 4 wooden skewers (pre-soaked in water for 30 mins), alternating them as you go. Place on a large baking tray and sprinkle over the sesame seeds
- Cook in the oven for 20-25 mins, until the veggies are soft and the sesame seeds are golden
- Meanwhile, heat 1 tbsp vegetable oil in a small pan and fry the remaining garlic for 1 minute, until starting to colour
- Add 1 tsp curry powder and fry for a further 30 seconds before adding the peanut butter, coconut milk and 1 tbsp soy sauce. Bring to the boil, stirring constantly until the peanut butter has dissolved
- Simmer for 2-3 mins, until it has reduced slightly and is thick in consistency. Serve the skewers straight from the oven with a dish of peanut sauce for dipping