Satay Skewers
Charred curried pumpkin skewers over rice with a five-minute peanut satay you'll want to put on everything.
Serves: 3-4
Prep time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
1 teaspoon curry powder
2 teaspoons garlic powder
1 teaspoon fine salt
1/2 teaspoon crushed makrut (kaffir) lime leaves
2 tablespoons extra virgin olive oil
750g kent pumpkin, cut into 3cm wedges (skin on), seeds removed
1 red onion, cut into 6 wedges
2 cups (370g) warm steamed white rice
skewers (optional, for presentation)
coriander and Thai basil (optional)
For the satay sauce
2/3 cup (215g) crunchy peanut butter
1 tablespoon white miso paste
1 teaspoon tamarind paste
1 tablespoon honey
1/4 teaspoon garlic powder
1 tablespoon soy sauce
2/3 cup (170ml) hot water
1 teaspoon chilli oil (optional)
For the garnish
2 tablespoons toasted salted peanuts, crushed
1 lime, cut into 6 wedges
1 teaspoon chilli flakes (optional)
METHOD
Preheat the oven to 240C. Line a baking tray with baking paper.
In a large mixing bowl, combine the curry powder, garlic powder, salt, crushed lime leaves and olive oil. Toss the pumpkin wedges in this mixture until evenly coated.
If using skewers, thread about 4 pieces of pumpkin onto each skewer, alternating with slices of onion in between.
Place the skewers or pumpkin wedges on the prepared tray and bake for 15 minutes or until the pumpkin is tender and slightly charred.
Meanwhile, prepare the satay sauce. In a bowl, whisk together the peanut butter, white miso paste, tamarind paste, honey, garlic powder, soy sauce and hot water until well combined. Add the chilli oil if desired. Store any excess satay sauce in the fridge for up to a week.
Once the skewers or pumpkin wedges are done, arrange them on a bed of steamed rice. Drizzle some of the satay sauce over them, reserving some for serving. Sprinkle the crushed peanuts on top, add lime wedges and a dash of chilli flakes, if desired.
Serve immediately, with extra satay and herbs.
HINTS
Kent pumpkin skin-on is the move - the skin goes chewy and caramelised at that heat and holds the wedges together.
The leftover satay is the real prize: it's a noodle sauce, a dipping sauce and a rice bowl rescue all week.
If using wooden skewers, soak them for 10 minutes first so they don't scorch at 240C.
NUTRITION (per recipe total, serves 3-4 - guide only):
Energy: approximately 10300kJ (2465 calories)
Protein: 70g
Fat: 150g
Saturated fat: 26g
Carbohydrates: 190g
Sugars: 45g
Fibre: 25g
Sodium: 4500mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.
This recipe, initially published in Every Night Of The Week VEG, was titled Massaman Skewers… the recipe changed to satay, and sadly, we missed the title before going to print! It happens, we are human 🙂