Vegetable Satay Skewers

Vegetable Satay Skewers
Ditch the takeaway for these veg skewers with a creamy peanut dip. And they're vegan too
Serves 2 people  / 
Prep 5 mins  / 
Cook 25 mins


1 small courgette, sliced
1 large red onion, cut into chunks
12 mushrooms
1 small mild chilli, finely chopped
2 tbsp vegetable oil
2 tsp curry powder
2 tbsp soy sauce
2 cloves garlic, crushed
2 tsp sesame seeds
2 tbsp crunchy peanut butter
150ml coconut milk


Preheat the oven to 200C/fan 180C/Gas 6

Place the courgette, red onion and mushrooms in a large bowl

Add the chilli, 1 tbsp vegetable oil, 1 tsp curry powder, 1 tbsp soy sauce and half of the crushed garlic, and toss everything together

Thread the vegetables onto 4 wooden skewers (pre-soaked in water for 30 mins), alternating them as you go. Place on a large baking tray and sprinkle over the sesame seeds

Cook in the oven for 20-25 mins, until the veggies are soft and the sesame seeds are golden

Meanwhile, heat 1 tbsp vegetable oil in a small pan and fry the remaining garlic for 1 minute, until starting to colour

Add 1 tsp curry powder and fry for a further 30 seconds before adding the peanut butter, coconut milk and 1 tbsp soy sauce. Bring to the boil, stirring constantly until the peanut butter has dissolved

Simmer for 2-3 mins, until it has reduced slightly and is thick in consistency. Serve the skewers straight from the oven with a dish of peanut sauce for dipping