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Spicy Almond Satay

UAE

100.00 / Box

DIY - Serves 4 people

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Shallots

Req qty: 0.08/kgs

1.65

Ginger

Req qty: 0.05/kgs

0.42

Garlic

Req qty: 0.05/kgs

0.24

Coconut Aminos

Req qty: 1.00/bottle

23.50

Cashew Butter

Req qty: 1.00/bottle

48.00

Limes

Req qty: 0.05/kgs

0.29

Oumph! Chunks

Req qty: 1.00/pack

12.50

Cucumbers

Req qty: 0.08/kgs

0.36

Coriander

Req qty: 1.00/pcs

1.00

Spring Onions

Req qty: 1.00/pcs

1.00

Coconut Milk

Req qty: 1.00/can

7.50


Ingredients not included but required

Olive Oil

25.00/bottle

Black Pepper Grinder

28.00/pack

Black Sesame Seeds

10.50/pkt

White Sesame Seeds

9.50/pkt

Vegan almond satay with cucumber salad This vegan take on ever-popular chicken satay is jam-packed full of flavour courtesy of the creamy, rich nut butter and piquant notes from the Coconut Aminos. It also just so happens to be super-simple to make. Allergy information: nuts SERVES 4 *item not included in box For the satay •*1 tbsp olive oil • 1 shallot, peeled and sliced • 2.5cm piece ginger, peeled and minced • 2 cloves garlic, minced • 400ml coconut milk • 3 tbsp Coconut Aminos • 2 tbsp OhMega Almond Butter • 1 lime, juice only • 280g Oumph! Kebab Spiced Chunks, defrosted For the salad • 2 cucumbers, sliced into half-moon shapes • 2 spring onions, finely sliced (lengthways) •*1 tbsp olive oil •*salt and black pepper • 1 red chilli, finely sliced •*1 tbsp black sesame seeds, to serve •*1 tbsp white sesame seeds, to serve • coriander leaves, to serve 1. For the satay sauce, set a pan with the olive oil over a medium heat. Add the shallot and sauté for 5-6 minutes, until soft and translucent. 2. Add the ginger and garlic and cook for two minutes more. 3. Tip in the coconut milk, Coconut Aminos and almond butter. Stir well, until you have a smooth, lump-free sauce. Reduce the heat to a simmer and keep warm until ready to serve. 4. Put the cucumber and spring onions in a bowl. Drizzle over the olive oil, season and mix well. Set aside. 5. Cook the Oumph! Chunks according to pack instructions, threading onto pre-soaked wooden skewers if desired. 6. Divide the salad between four plates, topping with the chilli and cooked Oumph! chunks. 7. Spoon over the warm satay sauce and scatter with the sesame seeds and coriander leaves before serving.

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