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Satay Aubergine and Roasted Broccoli

Satay Aubergine and Roasted Broccoli

with Garlic and Pak Choi Rice

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Our Satay Aubergine and Roasted Broccoli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!


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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Pak Choi

200 unit(s)

Broccoli Florets

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)


1 sachet

Ground Coriander

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste


1 sachet

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

1 sachet

Peanut Butter


Not included in your delivery

300 milliliter(s)

Water for the Rice

¼ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2871 kJ
Energy (kcal)686 kcal
Fat30.9 g
of which saturates18.2 g
Carbohydrate78.6 g
of which sugars11.4 g
Protein21.1 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C.
Peel and grate the garlic (or use a garlic press). Zest the lime, then cut into wedges. Trim the pak choi, then thinly slice widthways.
Halve any larger broccoli florets. Halve, peel and thinly slice the shallot.
Trim the aubergine and slice into 1cm thick rounds, then pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the ground coriander. Toss to coat, then spread out in a single layer. Once your oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins. Turn halfway through.


Meanwhile, pop the broccoli florets onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the middle shelf until crispy and slightly charred, 10-15 mins.


Meanwhile, pop a medium saucepan (with a tight-fitting lid) on medium-high heat with a knob of butter (if you have any - or just use a drizzle of oil).
When hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Add half the garlic and stir-fry for 1 min. Stir in the rice, veg stock paste and the cold water for the rice (see ingredients for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice 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).


Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the pak choi and season with salt and pepper. Stir-fry until tender, 3-4 mins, then add the remaining garlic and cook for 1 min more.
Once cooked, transfer to a bowl and cover to keep warm.


Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Add the yellow Thai style paste and stir-fry until fragrant, 1-2 mins.
Stir in the coconut milk, peanut butter and sugar (see ingredients for amount) and bring to the boil. Simmer until thickened, 2-3 mins. Remove from the heat. Squeeze in some lime juice and season to taste.


Just before everything is ready, reheat the sauce if necessary.
Fluff up the rice with a fork, then stir through the pak choi and lime zest. Spoon into your bowls and top with the roasted aubergine and broccoli.
Spoon over the satay sauce. TIP: Add a splash of water if it's a little thick. Serve with the lime wedges for squeezing over. Enjoy!