Satay Vegetable 

(serves 4)


  • 2 courgettes

  • Handful fresh oregano

  • 2 onions

  • 3 garlic cloves

  • 2 tblsp sesame oil

  • 2 tblsp tahini

  • 2 tblsp peanut butter

  • 1.5 tsp chilli flakes

  • 2 tblsp soy sauce

  • 2 tblsp honey

  • 2 tsp black pepper

  • 1 cup chopped cashews

  • 1 cup coconut milk

  • 150g bean sprouts

  • 15 baby sweetcorns

  • 1 medium carrot

  • Olive oil

  • 1 tsp minced ginger



  1. Grate courgettes and add to a large bowl with the beansprouts

  2. Chop the onions and fry with a little olive oil and the crushed garlic

  3. Chop the oregano and add to the mix bowl

  4. Slightly rush the cashew in a bag with a rolling pin, but too fine just broken into pieces and add to the mix bowl

  5. Grate the carrot and set aside separately

  6. Boil the baby sweetcorns for about 4 minutes until just cooked then chop into pieces and add to the mix bowl

  7. Add the rest of the ingredients to the bowl, except the coconut oil, and mix thoroughly

  8. Add the coconut oil to a large pan (I usually split the mix between 2 pans) heat the pan until it starts to melt then add the stir-fry mix

  9. Stir fry for about 5 minutes until the vegetables are cooked but not soggy, and retain a little crispness

  10. Once cooked turn off heat then add the grated carrot as this will soften a little with heat but not overcook

  11. Serve and enjoy on its own or with rice or salad

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