Satay Aubergine and Roasted Broccoli

with Garlic and Pak Choi Rice

45 minutes

Ingredients

Garlic Clove

2 unit(s)

Aubergine

1 unit(s)

Coconut Milk

200 milliliter(s)

Basmati Rice

150 grams

Sugar

0.25 tsp

Pak Choi

1 unit(s)

Broccoli Florets

200 unit(s)

Peanut Butter

1 sachet

Vegetable Stock Paste

10 grams

Echalion Shallot

1 unit(s)

Yellow Thai Style Paste

1 sachet

Water for the Rice

300 milliliter(s)

Lime

0.5 unit(s)

Ground Coriander

1 sachet

Utensils

Garlic Press
Zester
Baking Tray
Saucepan
Lid
Frying Pan

Nutritional Information

Per Serving

Energy (kJ):

2871 kJ

Energy (kcal):

686 kcal

Fat:

30.9 g

of which saturates:

18.2 g

Carbohydrate:

78.6 g

of which sugars:

11.4 g

Protein:

21.1 g

Salt:

3.4 g

Per 100g

Energy (kJ):

485 kJ

Energy (kcal):

116 kcal

Fat:

5.22 g

of which saturates:

3.07 g

Carbohydrate:

13.28 g

of which sugars:

1.93 g

Protein:

3.56 g

Salt:

0.57 g

Instructions

Step 1

Preheat your oven to 200°C. Peel and grate the garlic. Zest the lime, then cut into wedges. Trim the pak choi, then thinly slice widthways. 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.

Step 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.

Step 3

Meanwhile, pop a medium saucepan (with a tight-fitting lid) on medium-high heat with a knob of butter. 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 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 and leave to the side for another 10 mins or until you’re ready to serve.

Step 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.

Step 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.

Step 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!