Name: Satay vegetable curr y
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Satay vegetable curry; 1 teaspoon peanut oil; 1 (200g) brown onion, sliced; 4 clove garlic, crushed; 2 teaspoon curry powder; 1/2 cup (130g) crunchy peanut butter; 2 tablespoon brown sugar; 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon lemon juice; 3 1/4 cup (810ml) coconut milk; 1/2 cup (125ml) vegetable stock; 8 (100g) yellow squash, quartered; 1 (350g) red capsicum, chopped; 1 (350g) yellow capsicum, chopped; 4 (480g) zucchini, chopped; 400 gram broccoli, chopped; 1/2 (500g) cauliflower, chopped; 1/4 cup chopped freshcoriander leaves

Ingredients

Satay vegetable curry

1 teaspoon peanut oil

1 (200g) brown onion, sliced

4 clove garlic, crushed

2 teaspoon curry powder

1/2 cup (130g) crunchy peanut butter

2 tablespoon brown sugar

1/4 cup (60ml) sweet chilli sauce

2 tablespoon lemon juice

3 1/4 cup (810ml) coconut milk

1/2 cup (125ml) vegetable stock

8 (100g) yellow squash, quartered

1 (350g) red capsicum, chopped

1 (350g) yellow capsicum, chopped

4 (480g) zucchini, chopped

400 gram broccoli, chopped

1/2 (500g) cauliflower, chopped

1/4 cup chopped freshcoriander leaves

Method

Satay vegetable curry

1.Heat oil in large saucepan; cook onion, garlic and curry powder, stirring, until onion is soft. Add peanut butter, sugar, sauce, juice, coconut milk and stock; bring to a boil.

2.Add vegetables to pan; simmer, uncovered, about 10 minutes or until vegetables are just tender. Stir in fresh coriander.

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Ingredients

Method

Satay vegetable curry

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