Serves 2-3
INGREDIENTS:
2 tsp garlic infused olive oil (or coconut oil)
1 red chilli
2 inch piece of ginger
2 tbsp fresh chives, chopped
1 aubergine
1 red pepper
100g broccoli
5 babycorn
1 tbsp fresh coriander, chopped
250g pre-cooked rice
Satay sauce:
3 tbsp smooth peanut butter
2.5 tbsp tamari
2 tsp sesame oil
½ tsp turmeric
1 tsp chilli flakes
Juice of 1 lime
2 tsp maple syrup
8 tbsp coconut milk
Optional toppings:
Chilli flakes
Mixed seeds
METHOD:
- Heat the garlic oil in a large frying pan over a medium heat
- Finely chop the chilli and grate the ginger then add these to the pan along with the chives, fry for 1 minute
- Slice the aubergine, pepper and broccoli into 1 inch pieces and finely slice the babycorn then add to the pan with 1 tbsp of the tamari
- Fry for 12-15 minutes until the veg has softened
- While the veg is cooking, whisk all the sauce ingredients together
- Once the veg has softened pour over the sauce and stir for 1-2 minutes until it has thickened
- Stir through the fresh coriander
- Serve over brown rice then top with chilli flakes and seeds
Satay sauce is one of my favourite Oriental-inspired flavours, especially because I am obsessed with peanut butter! This spicy satay stir-fry is my clean eating, gluten free, low fodmap version. The coconut milk adds a lovely richness to the dish without needing unnecessary fat and sugar. I love adding lots of chilli to this dish for a spicy kick but it can definitely be toned down if spice is not for you. If you want to add more protein to the meal I recommend adding chicken breast or tofu before frying the vegetables. This dish also freezes well so can be made in batches and kept in the freezer for quick weekday meals.