Recipe: Spicy Squash Satay Broth

SPICY SQUASH SATAY BROTH

If you're feeling a little down in the dumps and bunged up then this Spicy Squash Satay should pick you up. Crammed full of nutrients to boost your immune system and with a fair kick of chilli to clear your sinuses! Plus we'll give you some of the benefits of the ingredients thanks to input from top UK nutritionalist Jane Clarke.

Ingredients

Veg Base

  • 1 red onion
  • 2 cloves of garlic
  • 1 knob of fresh ginger
  • 1 red chilli
  • 1 butternut squash
  • 2 shots of vegetable oil
  • 1 handful of green beans
  • 200 g beansprouts
  • 50 g cashew nuts

Satay Base

  • 4 tbsp cashew nut butter
  • 2 tbsp rice syrup (or honey)
  • 4 tbsp soy sauce
  • 2 tbsp cider or rice wine vinegar
  • 750 ml veg stock

Serving

  • 4 portions of rice noodles
  • a handful of fresh coriander
Curry Base

Step 1

Curry Base

Peel and dice the onion, garlic, ginger and chilli so they are fairly small. Fry them all in a large saucepan with the 2 shots of veg oil over a low-medium heat for a few minutes until the onions are soft.

Squash Time

Step 2

Squash Time

Peel and cube the squash into bite-sized pieces. Toss the squash into the pan, turn up the heat a little and continue to fry for another few minutes.

Satay Sauce

Step 3

Satay Sauce

Spoon in all of the ingredients for the satay sauce, including the stock and heat the mixture to a bubble. Simmer for 20 minutes or until the squash is just soft.

Green Beans & Coriander

Step 4

Green Beans & Coriander

Top and tail the washed green beans and cut them all in half. Throw the prepared beans into the pan and simmer for a further 2 minutes before stirring in the beansprouts and a generous amount of chopped coriander.

Serve with noodles

Step 5

Serve With Noodles

Toast off a handful of cashews in a dry pan and serve the spicy vegetable satay with a scattering of warm nuts and rice noodles on the side.

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