One-Pot 10-Minute Indonesian Satay
This rich, creamy, nutty dish can be cooked in 10 minutes. We can actually make it in 5 minutes, but it all depends on your chopping skills!
4 people
5 minutes
10 minutes
Ingredients
- 100 g Beansprouts
- 400 g Chickpeas drained and rinsed
- 2 tbsp Cider Apple Vinegar
- 2 cloves Garlic finely chopped
- 2 tbsp Maple Syrup or honey
- 1 tbsp Olive Oil
- 4 tbsp Peanut Butter or almond butter
- 1 pinch Pepper
- 1 - Red Pepper finely chopped
- 1 pinch Salt
- 2 tbsp Soy Sauce or tamari
- 4 - Spring Onions thinly sliced
- 1 - SuperValu Courgette finely chopped
- 0.5 - SuperValu Fresh Ginger thumb sized piece, peeled and finely chopped
- 0.5 - SuperValu Fresh Red Chilli deseeded and thinly sliced
- 1 handfull Toasted Nuts
- 350 ml Water (warm)
To Garnish:
-
1
bunch
SuperValu Fresh Coriander
or fresh basil, roughly chopped
Method
- Heat the oil in a medium-sized saucepan set over a high heat. Add the spring onions, garlic, chilli and ginger and cook for 1½ minutes. Add the courgette and red pepper and cook for 1 minute.
- In a bowl or jug, whisk together the nut butter, vinegar, maple syrup, tamari and 150ml of the warm water until smooth, then add to the pan. Slowly add in the remaining 200ml of water along with the chickpeas. Bring to the boil, then remove from the heatand season with salt and pepper to taste.
- Garnish each serving with fresh herbs, beansprouts and toasted nuts and serve straight away.
