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Slow-cooker satay curry recipe

11 ratings

Spicy and nutty, this vegetable satay is packed full of flavour. Simply bung all the ingredients in and let the slow-cooker do all the work. See method

Serves 4
15 mins to prepare and 4 hrs 00 mins to cook
311 calories / serving
Freezable
Vegetarian

Ingredients

400ml tin light coconut milk
2 tbsp mild curry powder
1 reduced-salt vegetable stock cube, crumbled
4 tbsp smooth or crunchy peanut butter
1 small butternut squash (about 800g), peeled, deseeded and cut into 3-4cm chunks
200g frozen peas
125g baby spinach
1 lime, juiced
cooked rice, to serve (optional)

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1295kj
311kcal 16%
Fat
16g 23%
Saturates
7g 33%
Sugars
13g 14%
Salt
1g 16%

of the reference intake
Carbohydrate 25.8g Protein 10.8g Fibre 6.9g

Method

Put the coconut milk, curry powder, stock cube, peanut butter and squash in a 3.5ltr slow-cooker. Add 100ml water and mix well.
Cook on low for 3½-4 hrs until the squash is tender. Stir in the frozen peas for the final 15 mins, then turn off the slow-cooker and tip in the spinach and gently stir through the curry until it has wilted. Stir in the lime juice and taste for seasoning. Serve with rice, if you like.

See more Slow-cooker recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.