Satay aubergine and broccoli with spicy peanut butter sauce

Delicious and original recipe with curry paste and peanut butter sauce.

2 persons

• 2 aubergines

• 1 brocolis

• 1 onion

• 1 garlic clove

• 1/2 cube of vegetable stock

• 2 tablespoons of red curry paste (only 1 if you don't want it too spicy)

• 1 tablespoon of peanut butter

• 200ml coconut milk

• 1 teaspoon sugar

• 1 spring onion

• 1 lime

• 150g rice

• 300ml water

• olive oil

1. Preheat your oven to 200°C. Trim the aubergines and chop each of them into 1cm pieces widthways. Brush each side with olive oil and put them in the oven on a tray for 20-25 minutes.

2. Separate the broccoli into florets (little trees!). Pop the broccoli florets on a baking tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Add them in the oven to cook for 15-20 minutes.

3. Halve, peel and thinly slice the onion, trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Zest half of the lime.

4. Heat a drizzle of olive oil in a medium saucepan on medium heat. Once hot, add the onion and cook until softened, 3-4 mins, stirring occasionally. Stir in the garlic and cook for 1 minute, then pour in the water and the veg stock powder. Bring to the boil. Stir in the rice, lower the heat to low and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until you’re ready to serve (the rice will continue to cook in its own steam).

5. Heat a drizzle of olive oil in a frying pan on medium heat. Add the red curry paste and fry until fragrant, 1 min, stirring occasionally. Pour in the coconut milk and squeeze in the peanut butter. Add the sugar, stir together and bring to the boil. Simmer until thickened, 2-3 mins. Remove from the heat and add a squeeze of 1/2 lime juice. Taste and add more salt and pepper if you feel it needs it. Set aside. Cut other half of the lime into wedges.

6. Fluff up the rice with a fork, stir through the lime zest and spoon into bowls.

7. Top with the aubergine pieces and the roasted broccoli. Drizzle over the satay sauce and sprinkle over the spring onions. Serve with any remaining lime wedges for squeezing over. Enjoy!