Indian Satay Vegetables Made with Applesauce Vegetarian Too
Discover a bold fusion of flavors with this Indian Satay Vegetables recipe, a delightful vegetarian dish featuring a surprising twist—creamy applesauce in the satay sauce! Perfectly spiced with aromatic cumin, turmeric, and coriander, this vibrant stir-fry combines crisp-tender vegetables like broccoli, zucchini, and bell peppers, all enveloped in a luscious peanut butter sauce enriched with coconut milk. The applesauce adds a subtle sweetness and smooth texture, elevating the dish's depth of flavor. Ready in just 45 minutes, it’s a quick, wholesome meal that’s ideal for weeknight dinners. Serve it over steamed rice or noodles, garnish with fresh cilantro and a squeeze of lime, and savor the balance of spices, nuttiness, and tangy undertones. This vegetarian and dairy-free recipe is as nutritious as it is satisfying, perfect for anyone looking to explore Indian-inspired cuisine.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 tablespoon Fresh ginger (grated)
- 3 cloves Garlic cloves (minced)
- 1 large Red onion (sliced)
- 1 large Red bell pepper (sliced into strips)
- 1 medium Zucchini (sliced into half-moons)
- 2 cups Broccoli florets
- 2 medium Carrots (sliced thin)
- 1 cup Peanut butter (smooth)
- 1 cup Unsweetened applesauce
- 3 tablespoons Soy sauce
- 1 cup Coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Chili powder (optional for spice)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 1 large Lime (sliced into wedges, for serving)
- 4 cups Cooked rice or noodles (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds, releasing their aroma.
Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Add the sliced red onion, bell pepper, zucchini, broccoli, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are crisp-tender.
In a bowl, whisk together the peanut butter, applesauce, soy sauce, coconut milk, turmeric powder, coriander powder, and chili powder (if using) to create the satay sauce.
Pour the sauce into the skillet with the vegetables. Stir to coat the vegetables evenly and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
Taste and adjust seasoning if needed, adding more soy sauce for saltiness or a touch of chili powder for heat.
Garnish the dish with fresh chopped cilantro.
Serve hot over cooked rice or noodles, and garnish with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 23.5 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
