eCook Meal
Creamy Cashew Satay
with roast butternut, pak choi & cashew nut butter
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R346.15
for 4 servings · R86.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Cashew Nut Butter needs 125 mlCashew Nut Butter 250 g R114.99 · whole pack (size can't be divided)R114.99
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Fresh Chilli needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
Shopping
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Frequently Asked Questions
What is the preparation time for Creamy Cashew Satay?
The preparation time for Creamy Cashew Satay with roast butternut, pak choi & cashew nut butter is between 20 and 40 minutes.
What is the total time required to make Creamy Cashew Satay with roast butternut, pak choi & cashew nut butter?
The total time required to make Creamy Cashew Satay with roast butternut, pak choi & cashew nut butter is between 35 and 50 minutes.
How many servings does Creamy Cashew Satay provide?
4 servings
What are the main ingredients in Creamy Cashew Satay?
Butternut, Cashew Nut Butter, Chilli, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, Lime, Pak Choi, Vegetable Stock
What is the nutritional information of Creamy Cashew Satay?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Creamy Cashew Satay?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Creamy Cashew Satay?
Butternut, Cashew Nut Butter, Chilli, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, Lime, Pak Choi, Vegetable Stock
How many calories does Creamy Cashew Satay have?
calories
How much fat content does Creamy Cashew Satay have?
grams