Satay Vegetables with Tofu and Coconut
Lightly spicy, creamy coconut satay vegetables that you can make again and again and never get sick of. Plus it is Vegan and gluten free!
- 3 Tbsp red curry paste any brand, some are stronger than others
- 1 tbsp ginger grated
- 2 cloves garlic crushed
- 3 tbsp oil 40-60ml
- 1 whole onion, cut into large dice medium to large
- 1 whole sweet potato, cut into medium cubes peeled, approx 2 cups-not too large
- 200 gm peanut butter crunchy or smooth, 1 cup
- 50 gm white sugar or palm sugar
- 250 ml water 1 cup
- 400 ml coconut cream 1 can
- 40 ml soy sauce 2 tablespoons, can be gluten free
- 20 ml lemon juice 1 tablespoon
To complete the satay!
- 1 whole large zucchini cut into large dice
- 1 whole red pepper (capsicum) seeded cut into large dice
- 200 gm marinated tofu cut into chunks, any flavour
- 50 gm roasted peanuts, chopped 1/2 cup
- 1/2 bunch coriander
- 20 ml soy sauce extra, 1 -2 Tablespoons
- 1/2 lemon extra 1-2 tablespoons
Making the base sauce for the vegetables you use
Chop the onions into large chunks, crush the ginger and garlic
Peel and dice the sweet potato (not too big). Grab a large pot and warm it
Once the pot is warm add the oil the onion, garlic, ginger, curry paste and sweet potato and saute on low till just softened and fragrant. Add the water, sugar, peanut butter, lemon and soy sauce. Turn to low and stir well squishing the peanut butter in and making the mixture smooth
Once nice and smooth add the coconut cream and simmer on very low ( you can use a lid) until the potato is fork tender. The sauce will cook out and get lots of flavour during this time. It will take around 10 minutes
Adding your favourite vegetables
While the sauce is simmering chop the vegetables you are using. I used zucchini, red pepper and tofu. I like to use flavoured and marinated honey soy tofu as it doesn't taste as plain.
Stir the sauce well and taste. This is when you will add a bit of extra flavour punch. you will probably need the extra soy and lemon and perhaps a sprinkle of salt. this ensures the sauce tastes great before you add other ingredients. Check that the sauce hasn't reduced too much. You can add 1/2 cup more water. water will come out of the vegetables though so don't panic
Add the zucchini, peppers and tofu and simmer until they are just cooked, approximately 8-10 minutes. add spinach or snowpeas or anything soft right now at the end. stir and turn off the heat. test the sauce for seasoning.
Serve with rice or noodles or quinoa, chopped coriander and lots of chopped peanuts
You can also add any meat you like to the saty. Add it with the sweet potato so that it cooks through. you could use diced chicken or lean lamb. This could also be made with fish or salmon. This would be added in the second lot of vegetables (10 minutes cook)
Tips for making great satay
Hope you enjoy this vegetable satay
- This satay can be made with any vegetables you like. Just remember to start the sauce off with the aromatics and the hard vegetables. You may be using potato or carrot. these are hard vegetables and will take a lot longer than others so start with them
- When using curry paste from a can it has lost a lot of its fresh flavour when it is sealed in the tin. You need to freshen it up a bit. That's why I have added fresh ginger and garlic. Don't skip this step.
- You can use stock or water with a stock cube instead of water for more flavour
- Cooking the sauce down with the hard vegetables gives it time to get all flavoured up. You can also add chopped stalks or roots of coriander to the base sauce when you add the ginger and garlic too.
- Remember when adding vegetables the softer they are they need to be added at the last minute. You can add any other vegetable you have, other coloured capsicums, broccoli, cauliflower, cooked eggplant, snow peas, peas anything you want. But watch out for how long each vegetable needs to cook. For example, if you are adding cauliflower it needs a lot more cooking than snowpeas. That means you only add snow peas or spinach after everything is cooked. They will only take about two minutes or to be stirred through just before serving.
- I like to use marinated tofu for this instead of plain. this is the kind that has a honey and soy coating or sometimes a chilli coating. Just discard the marinade left in the packet and cut up
- Curry pastes are all different. Some pastes in jars are not very strong, some are mighty hot. Try a little bit of your paste when you open it to test how hot it is. (don't worry it is cooked). If its very hot use 2 tablespoons if not use 3-4.