Indonesian-inspired satay vegetable stir fry 

Mr H and I are total travel junkies – before we’ve even unpacked our suitcases from our last holiday we’re already planning where to go for our next one. We love adventures; exploring new cities, immersing ourselves in different cultures, and of course sampling the local cuisine. 

This December, we are hoping to make our way to Singapore and Bali, to meet up with good friends who are living out there and also my brother and his girlfriend who are shortly moving to Sydney (sob). We haven’t booked it yet, but I am already BEYOND excited to get my Eat, Pray, Love on (although I can’t say I’m religious, so in my case I think it might have be Eat, Eat, Love instead). I’ve been researching away, and it sounds like there is just so much to see and do.

I was wondering what typical Indonesian food might be like, and upon Googling I was extremely pleasantly surprised to read that one of their national dishes is satay. Now satay is something Mr H and I will order as a starter without fail at any Asian restaurant we visit, so this came as very good news to us both. It also got me totally inspired to create my own (slightly healthier) version at home, which combines a rainbow of amazing veggies with a delicious satay sauce. Of course, you can use this sauce with chicken or fish instead if you fancy, it works really well with pretty much anything!


  • 1 aubergine
  • 2 sweet potatoes
  • 2 red onions
  • 1 head of broccoli
  • 1 pack of mushrooms
  • 1 pack of baby sweet corn
  • 1 tbsp coconut oil

For the sauce

  • 3 tbsp peanut butter (crunchy if possible)
  • 5 tbsp coconut milk
  • 1 tbsp tamari (or soy sauce)
  • Juice of 1/2 a lime
  • 1 tsp maple syrup

Chop up the veggies and boil the sweet potatoes in a saucepan for ten minutes, and the broccoli and sweetcorn for three minutes. In a wok (or big frying pan), heat the coconut oil on a medium heat, and once melted, add in the onions and aubergine, stirring occasionally to make sure they don’t burn. Once they have softened, add in the mushrooms and the other vegetables and leave to simmer while you make the sauce.

For the sauce, simply add the ingredients to a bowl and stir until they are all mixed together. Then pour the sauce over the vegetables and bring the wok upto a medium heat as you stir the sauce through. Allow to cook for a couple more minutes, then serve in bowls with a side of quinoa or brown rice.

Love, Mrs H xx


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