Curried Satay Veggie Bowls Recipe

Recipe By Slurrp

These Curried Satay Veggie Bowls are a delicious and nutritious meal option. Packed with colorful vegetables and protein-rich tofu, these bowls are bursting with flavor. The creamy and aromatic curry sauce adds a delightful twist to the dish. Serve it over a bed of fluffy rice or quinoa for a complete and satisfying meal.

4.5
26 Rating -
Rate
18minstotal
15minsPrep
3minsCook
18m.total
15m.Prep
3m.Cook
Curried Satay Veggie Bowls
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ingredients serve

Ingredients for Curried Satay Veggie Bowls Recipe

  • 1 cup Coconut Milk
  • 1/4 cup Peanut Butter
  • 2 tablespoon Curry Powder
  • 2 tablespoon Soy Sauce
  • 1 tablespoon Lime Juice
  • 2 cloves Cloves Garlic
  • 1 tablespoon Oil
  • 8 ounce Tofu, Cubed
  • 2 cup Mixed Vegetables
  • as required Cooked Rice Or Quinoa, For Serving
  • as needed Chopped Peanuts, Cilantro, And Lime Wedges, For Garnish

Directions: Curried Satay Veggie Bowls Recipe

Cooking Directions

  • STEP 1.Start by preparing the curry sauce. In a blender, combine coconut milk, peanut butter, curry powder, soy sauce, lime juice, and garlic. Blend until smooth.
  • STEP 2.Heat a large skillet over medium heat and add some oil. Add the tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
  • STEP 3.In the same skillet, add more oil if needed and sauté the vegetables until they are tender-crisp. You can use a mix of bell peppers, broccoli, carrots, and snap peas.
  • STEP 4.Pour the curry sauce over the vegetables and stir to combine. Cook for a few minutes until the sauce thickens slightly.
  • STEP 5.To serve, divide the rice or quinoa among bowls. Top with the curried vegetables and tofu. Garnish with chopped peanuts, cilantro, and lime wedges.
  • STEP 6.Enjoy these Curried Satay Veggie Bowls hot and fresh. They can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For a spicier kick, add some red chili flakes or sriracha sauce to the curry sauce.
  • Feel free to customize the vegetables based on your preferences and what you have on hand.
  • If you're not a fan of tofu, you can substitute it with tempeh or chickpeas for added protein.
  • To make it gluten-free, use tamari or coconut aminos instead of soy sauce.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply microwave the bowls until heated through or warm them up in a skillet.
  • Serve these Curried Satay Veggie Bowls as a complete meal or as a side dish with grilled chicken or shrimp.
Nutrition
value
244
calories per serving
24 g Fat3 g Protein5 g Carbs9 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    3g
  • Carbs
    5g
  • Fiber
    9g

MacroNutrients

  • Carbs
    5g
  • Protein
    3g
  • Fiber
    9g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    2mg
  • Vitamin A
    122mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    4mg
  • Phosphorus
    60mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp