This satay sauce has a cashew butter and coconut cream base with notes of fresh lime, garlic, ginger, and chilli. Overflowing with pak choi, roast butternut, and silky rice noodles. Light, fresh, and flavourful: a perfect curry for warmer evenings!
Creamy Cashew Satay
Creamy Cashew Satay
with roast butternut, pak choi & cashew nut butter
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut Chunks
- Cashew Nut Butter
- Coconut Cream
- Flat Rice Noodles
- Fresh Chilli
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Lime
- Pak Choi
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Remove from the oven on completion.
TIME FOR PAK CHOI PREP
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 125ml of boiling water and set aside.
START THE SATAY
When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting frequently. Add the grated ginger, grated garlic, and sliced chilli (to taste) and sauté for another minute until fragrant. Whisk in the cashew butter and 1 tbsp of a sweetener of choice, and stir until the pak choi is coated. Then, vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 4-5 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 2 lime wedges (or you can add it to taste, but we encourage using a generous amount of lime!) Add the pak choi leaves and cook for 1-2 minutes until wilted. To finish, stir through the roast butternut and three-quarters of the chopped coriander. Season to taste and remove from the heat on completion.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
Butternut Chunks - 250g
Pak Choi - 100g
Vegetable Stock - 5ml
Fresh Ginger - 15g
Garlic Clove - 1
Fresh Chilli - 1
Cashew Nut Butter - 30ml
Coconut Cream - 100ml
Flat Rice Noodles - 50g
Lime - 1
Fresh Coriander - 4g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Remove from the oven on completion.
TIME FOR PAK CHOI PREP
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 250ml of boiling water and set aside.
START THE SATAY
When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting frequently. Add the grated ginger, grated garlic, and sliced chilli (to taste) and sauté for another minute until fragrant. Whisk in the cashew butter and 2 tbsp of a sweetener of choice, and stir until the pak choi is coated. Then, vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 5-7 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 4 lime wedges (or you can add it to taste, but we encourage using a generous amount of lime!) Add the pak choi leaves and cook for 2-3 minutes until wilted. To finish, stir through the roast butternut and three-quarters of the chopped coriander. Season to taste and remove from the heat on completion.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
Butternut Chunks - 500g
Pak Choi - 200g
Vegetable Stock - 10ml
Fresh Ginger - 30g
Garlic Clove - 2
Fresh Chilli - 2
Cashew Nut Butter - 65ml
Coconut Cream - 200ml
Flat Rice Noodles - 100g
Lime - 2
Fresh Coriander - 8g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Remove from the oven on completion.
TIME FOR PAK CHOI PREP
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 250ml of boiling water and set aside.
START THE SATAY
When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting frequently. Add the grated ginger, grated garlic, and sliced chilli (to taste) and sauté for another minute until fragrant. Whisk in the cashew butter and 2 tbsp of a sweetener of choice, and stir until the pak choi is coated. Then, vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 5-7 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 4 lime wedges (or you can add it to taste, but we encourage using a generous amount of lime!) Add the pak choi leaves and cook for 2-3 minutes until wilted. To finish, stir through the roast butternut and three-quarters of the chopped coriander. Season to taste and remove from the heat on completion.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
Butternut Chunks - 500g
Pak Choi - 200g
Vegetable Stock - 10ml
Fresh Ginger - 30g
Garlic Clove - 2
Fresh Chilli - 2
Cashew Nut Butter - 65ml
Coconut Cream - 200ml
Flat Rice Noodles - 100g
Lime - 2
Fresh Coriander - 8g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Remove from the oven on completion.
TIME FOR PAK CHOI PREP
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 500ml of boiling water and set aside.
START THE SATAY
When the butternut reaches the halfway mark, place a large pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until slightly softened, shifting frequently. Add the grated ginger, grated garlic, and sliced chilli (to taste) and sauté for 2 minutes until fragrant. Whisk in the cashew butter and 4 tbsp of a sweetener of choice, and stir until the pak choi is coated. Then, vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 8-10 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 6 lime wedges (or you can add it to taste, but we encourage using a generous amount of lime!) Add the pak choi leaves and cook for 2-3 minutes until wilted. To finish, stir through the roast butternut and three-quarters of the chopped coriander. Season to taste and remove from the heat on completion.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
Butternut Chunks - 1kg
Pak Choi - 400g
Vegetable Stock - 20ml
Fresh Ginger - 60g
Garlic Clove - 3
Fresh Chilli - 3
Cashew Nut Butter - 125ml
Coconut Cream - 400ml
Flat Rice Noodles - 200g
Lime - 3
Fresh Coriander - 15g
Woolies Products in this dish
