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Prep Time: 10 minutes
Cooking Time: 25 minutes
In this recipe we add a vegetarian twist to the ever popular satay curry style recipes I’ve known to love as comfort food over the years.
Taking inspiration from a personal favourite Chicken Satay Skewers. Today we keep the satay sauce but replace Chicken with Cauliflower and Chickpeas to create a quick and easy mid-week veggie packed option.
- 1 Cauliflower
- 2 x 400g Tinned Chickpeas
- 400g Coconut Milk
- 1 Onion
- 1 Bunch Spring Onions
- 2 Red Chillies
- 2 Garlic Cloves
- 1 Lemon
- 1 Piece Fresh Ginger
- 2 Tbsp Soy Sauce
- 3 Tbsp Peanut Butter
- 1 Tsp Turmeric
- 1 Tsp Cumin
- 200g Basmati Rice
- 2 Tsp Coconut Oil OR Butter
For this recipe you’ll need a large pan or casserole dish. Food blender or nutri-bullet, colander and sieve.
A good quality sharp knife is also advised.
Find out more about my Kitchen Hit List in the article ‘Complete Guide to Healthy Meal Prep‘
Start by making the Satay Sauce.
Peel the Garlic and Ginger, roughly chop then add to the blender.
De-seed and chop the Red Chillies and add to the blender along with 3 Tbsp Peanut Butter, 2 Tsp Soy Sauce and the juice of 1 Lemon.
Slice the green tops off your Spring Onions and add these to the blender too, saving the rest of the Spring Onions for later.
Blitz everything together for around 20-30 seconds, or until a smooth sauce consistency is reached. At this point add a little water if the sauce is too thick.
Break up the Cauliflower head into florets then using a sharp knife chop each floret in half. Cut any larger pieces into quarters. Rinse under the cold tap and set to one side.
To a large pan add 2 Tsp Coconut Oil or Butter and set on a low heat.
Finely chop 1 Onion. Add to the pan and stir.
Add 1 Tsp Cumin and Turmeric to the pan with your onion. Stir to combine the spices together.
Leave to gently cook on a low heat for 2-3 minutes.
Turn the heat up a little and add the Cauliflower, mix everything together to combine the flavours.
Drain 2 tins of Chickpeas and rinse under the cold tap before adding to the pan and mix.
Now pour in the Satay Sauce then leave to gently simmer for 2-3 minutes.
After this time add the Coconut Milk and mix until everything has combined together, place a lid on the pan and leave to simmer for 15 minutes.
Wash the rice using a fine sieve under the cold tap.
Add your rice to a pan and cover with double the amount of water, place the lid on your pan.
Set on a medium heat, when the rice begins to boil reduce the heat right down so it comes to a gentle simmer.
Your rice should take 15 minutes to cook with the lid on. When all the water has been absorbed remove your rice from the heat and leave to steam until ready to serve.
Finely chop both the Spring Onions and Fresh Coriander, add to the main pan and stir through before serving the Satay with your rice.
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