Lentil and veggie satay

Lentil and veggie satay

lentil and veggie satay

I have two delicious and popular slow cooker satay recipes on the blog:

To me, satays are one of life’s great eating pleasures! So now as I have a plant-based diet, I have created a new satay recipe to make it fully plant based and I enjoy it every bit as much as I did its chicken predecessor.

The family are not sold on it which is okay. I make a big batch of it and cook up some basmati rice and will have it for lunches and dinners across the week as needed.

Lentil and veggie satay

Course: Main Course
Cuisine: Indian
Keyword: vegetarian
Servings: 4

Ingredients

  • 3 garlic cloves
  • 425 grams tinned lentils
  • 3 zucchinis
  • 3 carrots
  • 1 broccolini bunch
  • 3 tbsp tomato paste
  • 3 tbsp sweet chilli sauce
  • 3 tbsp peanut butter
  • 400 mls coconut cream

Instructions

  • Drain and rinse lentils.
  • Grate zucchini and carrots and finely chop broccolini.
  • Place a large saucepan or pot on a medium heat and and add lentils. You could add some oil first, but I prefer not to as this dish has coconut cream already.
  • Crush in garlic and stir around for 2 – 3 minutes.
  • Add in veggies and stir for another 2 – 3 minutes.
  • Add in tomato paste, chilli sauce and peanut butter. Stir around for a minute or until well combined.
  • Add in coconut cream and mix well. Allow to come to the boil, then turn heat to low and allow to simmer for 20 minutes.
  • Serve with basmati rice and enjoy!

Notes

I make my own chilli sauce which is made from a honey base and is gluten free. You can find the recipe for it here

Do you have a favourite satay recipe?

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