Lentil and veggie satay
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.