Vegetable Satay Curry
- 2 ½ Tbsp (beef) Satay Spice Blend
- 2 Tbsp vegetable oil.
- 2 Tbsp ghee or butter
- 1 large onion [diced]
- Chili [to taste if required]
- 1 cup vegetable stock.
- 1 tsp Salt
- 1 cup coconut milk
- 2 medium potatoes [cubed]
- 2 medium carrots [diced]
- 1 cup cauliflower florets
- ¾ cup green beans
- ¾ cup pumpkin or sweet potato [cubed]
- 3 Tbsp peanut butter
- ¼ cup crushed peanuts
 Fry onion in ghee until translucent. Add Chili [if required] and stir well. Add 2 ½ Tbsp of (beef) Satay spice blend, cook one minute stirring continuously.
 Stir in stock and salt. Bring heat back to the pan then gradually add coconut milk.
 Add carrots and potatoes to the pan first and stew for 3 minutes. Add remaining vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [12 minutes]. Stir in peanut butter and most of the crushed nuts. A little water may be added to extend the stewing process if required.
 Garnish with the remaining crushed nuts and serve.
Suggest a Recipe and be in the running to win!
If your suggestion is good enough you will win a $50.00 gift voucher plus naming rights to the curry.