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Satay Aubergine

Satay Aubergine

with Roasted Broccoli and Garlicky Bok Choy Rice

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Pak Choi

1 unit(s)


1 unit(s)

Echalion Shallot

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

½ unit(s)


1 pot(s)

Ground Coriander

1 sachet

Vegetable Stock Powder


150 grams

Basmati Rice

45 grams

Yellow Curry Paste

200 milliliter(s)

Coconut Milk

1 pot(s)

Peanut Butter


Not included in your delivery

300 milliliter(s)


¼ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3008 kJ
Energy (kcal)719 kcal
Fat31.0 g
of which saturates17.0 g
Carbohydrate83 g
of which sugars15.0 g
Protein21 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine and slice into 1cm wide rounds. Trim the bok choy then thinly slice widthways.Separate the broccoli into florets (little trees!). Pop the broccoli florets on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Halve, peel and thinly slice the shallot, trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.


Pop the aubergine slices onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the ground coriander, toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft, 20-25 mins, turning halfway through. 5 mins into the cooking time, pop the broccoli on the middle shelf to cook until crispy and tender too, 15-20 mins.


Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Stir in half the garlic and cook for 1 minute, then pour in the water (see ingredients for amount) and the veg stock powder. Bring to the boil.


Stir in the rice, lower the heat to medium 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). Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the bok choy and season with salt and pepper. Stir fry until tender, 3-4 mins, add the remaining garlic and cook for 1 minute, transfer to a bowl.


Pop your frying pan back on medium-high heat with a drizzle of oil. Add the curry paste and stir-fry until fragrant, 1-2 mins. Add the coconut milk, peanut butter, and sugar (see ingredients for amount), stir together and bring to the boil. Simmer until thickened, 2-3 mins. Remove from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed. Set aside. Cut any remaining lime into wedges.


A couple of minutes before everything is ready, reheat the sauce if required and add a splash of water if necessary. Fluff up the rice with a fork, stir through the bok choy and lime zest. Spoon into bowls. 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 chopped into wedges for squeezing over. Enjoy!