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Ingredients
Method
- 1.5 tbsp veg oil
- Thumb-sized piece of ginger, grated
- 2 crushed garlic cloves
- 1 chopped red chilli
- 2 x 400g tins of cannellini beans, drained
- 300g cherry tomatoes, halved
- 1 tbsp curry powder
- 3 tbsp crunchy peanut butter
- 400ml tin of coconut milk
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 200g broccolini
- 125g spinach leaves
- Chopped coriander, to serve
- Chopped peanuts, to serve
- Preheat the oven to 200C. Heat 1 tbsp of oil in a frying pan and cook the ginger, garlic and chilli for 2 mins. Add the beans, tomatoes and curry powder, cook for a minute, and then stir in the peanut butter, soy sauce, honey and coconut milk. Simmer for 10 mins.
- Meanwhile, place the broccolini on a baking tray and drizzle with the remaining oil and some seasoning. Roast for 10 mins in the oven. Stir the spinach leaves into the bean mixture to wilt, then serve the satay with the roasted broccolini on the side, and scatter everything with chopped coriander and peanuts.
30 mins
4 serving
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