Satay fans rejoice! This vegetarian dish is extremely satisfying. And of course, as with all curries, if you like extra spice, add as much heat as you need to keep your sweat glands happy!
Servings: 4
Ingredients
Sauce
- 2 cloves garlic peeled
- 1 small piece fresh ginger peeled
- 1 medium fresh red chilli roughly chopped
- 1 tsp turmeric
- ½ red onion peeled and roughly chopped
- ¼ cup peanut butter natural
- 1 lime zest and juice
- ½ cup fresh coriander
- 2 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp maple syrup
- 400mL can coconut cream
- 125 ml vegetable stock
- chilli roughly chopped, to garnish
- peanuts roughly chopped, to garnish
Instructions
- Preheat the oven to 200°C (400°F) and line a tray with non-stick baking paper.
- Place the broccoli, cauliflower and sweet potato onto the prepared tray. Toss gently with olive oil and sea salt until well coated. Roast for 25 – 30 mins, or until tender.
- Wash quinoa under cold, running water in a fine mesh strainer, gently rubbing the seeds to ensure that any saponins have been removed. Saponins are just natural forming insecticides that can give the quinoa a slightly bitter taste if not removed.
- Combine 2 cups quinoa with 3 cups water and a pinch of salt into a large saucepan and bring to the boil.
- Once boiling, reduce the heat to very low and cover. Simmer for 10 – 15 minutes or until all the water has been absorbed. Allow it to rest for 5 minutes, then fluff with a fork.
- Meanwhile, puree the sauce ingredients (except for the coconut cream and stock) in a food processor until a paste is formed. Add the coconut milk and stock and blend until smooth. Set aside until the vegetables are cooked.
- When the vegetables are finished, remove the tray from oven and add spinach and capsicum. Add the sauce and stir to distribute evenly. Return to oven for 10 – 15 minutes or until sauce is warmed through.
Notes
Serve with quinoa, chopped peanuts and extra chilli if desired.
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