Veggie Satay

plantplate.com

Laura D

½ cup water

1 medium brown onion, sliced

1 clove garlic, peeled and crushed

1 tbsp. grated fresh ginger

¼ tsp. red pepper flakes

1.5 lbs (approx. 700g) of sweet potatoes, peeled and cut into inch-thick pieces

1 red bell pepper, sliced

3 celery stalks, sliced

1 x 15 oz. (425g) can of chickpeas, drained and rinsed

2 tbsp. chopped fresh coriander (cilantro)

subheading: For the Satay Sauce:

1 ½ tbsp. crunchy peanut butter

1 tbsp. salt-reduced soy sauce

2 tsp rice vinegar or tamarind paste

2 tbsp. sweet chili sauce

¼ tsp ground coriander

4 tbsp water

Note: Ingredients may have been altered from the original.

Directions at plantplate.com

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