Vegetarian Satay Curry Hotpot

 

This recipe serves 4

So, we have a slow cooker, but do we use it? No. Why not? I’m a student and my boyfriend works 9-5, so it would be useful for busy days when we’re not at home or I have a deadline, so I’ve decided to give it a go for the third time since we bought it, and make a satay curry. Above are some step-by-step pictures to show you how I did it, and the recipe itself is below (which is my own woohoo!), so if you do make it, please send me pictures! This recipe can be modified to be vegan, just replace the honey. Simply add all of the ingredients below to your slow cooker, stir, and leave for about 6-7 hours on high.

Ingredients

Satay sauce:
1 red chilli
1 green chilli
A big chunk of ginger
2 cloves of garlic (^ all finely chopped)
3 tablespoons of chilli soy sauce (you can use any soy you like)
1 tablespoon of toasted sesame oil
2 tablespoons of honey (for vegan, just use a vegan sweet substitute like maple syrup)
2 heaped tablespoons Meridian Peanut Butter
1 400ml tin of coconut milk
300ml cold water
Vegetables:
2 large sweet potatoes (cut into cubed chunks)
1 tin of butter beans (or chickpeas if you prefer)
Sweetcorn
Broccoli
Green beans
Green pepper
(you can use any vegetables you like in all honesty, just make sure you use enough to make it filling)

Extras (add about an hour before serving):
Rice noodles or brown basmati rice

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