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Satay Aubergine and Roasted Broccoli
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Satay Aubergine and Roasted Broccoli

Satay Aubergine and Roasted Broccoli

with Garlic and Pak Choi Rice

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!

Tags:
Veggie
Allergens:
Celery
Peanut

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 war 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
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

1

Pak Choi

200

Broccoli Florets

1

Echalion Shallot

2

Garlic Clove

½

Lime

1

Ground Coriander

150

Basmati Rice

10

Vegetable Stock Paste

(Contains Celery)

1

Yellow Thai Style Paste

200

Coconut Milk

1

Peanut Butter

(Contains Peanut May contain Nuts)

Not included in your delivery

300

Water for the Rice

¼

Sugar

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Nutritional information

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.

Utensils

Garlic Press
Zester
Baking Tray
Medium Saucepan
Lid
Grill Pan
Bowl

Instructions

Get Prepped
1

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.

Roast the Veg
2

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.

Cook the Rice
3

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).

Stir-Fry the Pak Choi
4

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.

Satay Sauce Time
5

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.

Finish and Serve
6

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!