Vegetable Skewers with Satay Yoghurt Sauce
4Serves
EasyDifficulty
20 MINSPreparation
15 MINSCooking
This satay sauce, fragrant with Thai flavours, makes a great dipping sauce for both vegetables or meat. Yoghurt replaces coconut milk here, adding creaminess, extra protein and calicum as well as a light tang which enhances the sauce.
Ingredients
16 small florets cauliflower, blanched
4 yellow squash, quartered and blanched
1 red capsicum cut into 2cm squares
16 sugar snap peas, trimmed
1 clove garlic, crushed
2cm piece fresh ginger, grated
1 tablespoon kecap manis
2 teaspoons fresh lime juice
1-2 teaspoons Thai red curry paste
2 tablespoons crunchy peanut butter
1 tablespoon ketcap manis
1 tablespoon lime juice
1 teaspoon honey
1 cup light Greek style natural yoghurt
4 yellow squash, quartered and blanched
1 red capsicum cut into 2cm squares
16 sugar snap peas, trimmed
1 clove garlic, crushed
2cm piece fresh ginger, grated
1 tablespoon kecap manis
2 teaspoons fresh lime juice
1-2 teaspoons Thai red curry paste
2 tablespoons crunchy peanut butter
1 tablespoon ketcap manis
1 tablespoon lime juice
1 teaspoon honey
1 cup light Greek style natural yoghurt
Method
- Thread cauliflower, squash, capsicum and sugar snap peas onto 8 skewers. Mix garlic, ginger, kecap manis and lime juice together to make a marinade and pour over the skewers. Refrigerate for at least 30 minutes.
- Place curry paste, peanut butter, ketcap manis, lime juice and honey in a small saucepan. Stir over low heat until smooth and bubbling, then remove from heat and stir in yoghurt.
- Grill skewers until vegetables are tender and charred and serve with satay sauce.
Handy Tips
Adjust the curry paste in the sauce to suit your taste.
These skewers are a great way to use up leftover bits of vegetables in the fridge, use whatever you have, simply par-cook some of the harder vegetables to reduce cooking time on the barbecue. Add chicken or prawns to the skewers for a protein boost.