This satay is so good, I nearly didn’t want to share it with you all!!
I can guarantee you will want to go for second helpings of this Aubergine & Carrot Almond Satay. Licking your bowl or plate clean afterwards is perfectly acceptable too as the sauce is finger-licking good!
Switch the recipe up as you like by using any root vegetable instead of the carrots. Pump up the protein content with added chicken, prawns or tofu.
For all you coriander fans, I would highly recommend adding some fresh coriander on top as a garnish.
The inspiration for this satay came from The Happy Pear’s first cookbook that I got as a gift years ago. They have a couple of batch cook recipes like curries and stews that are seriously good.
- 3 aubergines, cut into bite sized chunks
- 4 cloves garlic, minced
- 2 onions, diced
- 1 inch piece of fresh ginger
- 1 red chilli, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g carrots, cut into rounds
- 4 tbsp almond butter
- 4 tbsp tamari or soy sauce
- juice of 2 fresh oranges
- 100ml hot water
- 2 tbsp apple cider vinegar
- 1 x 400g tin chickpeas, drained and rinsed
- 400g spinach
- Preheat an oven to 200°C/180°C fan/400°F.
- Mix 1 tablespoon of oil with a generous pinch of salt through the chopped aubergine. Place in a roasting tin and roast for 30 minutes or until soft through.
- Heat 1 teaspoon of oil in a large saucepan over a medium heat and cook the garlic and onion until soft through. Grate in half the ginger with the chilli and continue to cook.
- Stir through the cumin and coriander until fragrant.
- Add the carrots and toss through the mix.
- Whisk the almond butter, tamari, orange juice, water and apple cider vinegar together in a jug and add to the vegetables with the roasted aubergine.
- Bring to the boil and reduce to a simmer. Continue to cook for 15-20 minutes with a lid on until the carrots are soft through.
- Stir through the chickpeas and spinach until the spinach wilts.
- Serve on a bed of rice with a dollop of yoghurt, fresh coriander and toasted flaked almonds.