Roasted Satay Vegetable Skewers With Coriander Rice

Roasted Satay Vegetable Skewers With Coriander Rice

Welcome back to our recipe series!

We at Hydrogrow are focused on helping you making healthy eating easier and quicker with the Halo. Our at-home hydroponic technology allows you to grow a variety of herbs, including mint, basil, parsley, coriander and oregano, from the comfort of your home. 

For this recipe we are focused on coriander, which is full of Vitamin K to help aid digestion and build strong bones. 

These roasted veg skewers are full of key nutrients and vitamins to help fight off this cold season while packing loads of flavour. 


For 2 people (double for 4)

  • 50g solid creamed coconut
  • 30ml soy sauce
  • 130g basmati rice
  • 25g agave syrup
  • 1/2 tsp dried chilli flakes
  • 10g coriander
  • 26g smooth peanut butter 
  • 2 red onions
  • 1 courgette
  • 1 red pepper
  • 4 skewers
  • 1 tbsp curry powder
  • 1 yellow pepper

You will also need: 

Pepper, salt, vegetable oil


Cooking Instructions:

1. Let's begin! 

First preheat your oven to 220°C/ 200°C (fan)/ gas 7. Soak your wooden skewers in cold water to prevent burning whilst cooking. 

Slice your courgette into small rounds and chop peppers into large chunks. 

Peel and cut the red onions into large wedges. 

2. Skewer the vegetables onto the wooden sticks and alternate as you go.

Place the veg skewers onto a baking tray and put into the oven for 10-15 min until the veg it browned evenly. 

3. Whilst the skewers are cooking, add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat. 

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. 

Once cooked, remove from the heat and keep covered until serving. 

4. Mix the creamed coconut with the peanut butter in 200ml boiled water. 

Add the peanut coconut mix to a small pot with the agave, soy sauce and chili flakes. Bring the mixture to the boil over a medium-high heat. 

5. Cook for 2-4 min or until it has reduced by half and thickened – there you have  your satay sauce! 

Chop the coriander finely, including the stalks. 

6. Once the rice is cooked, fluff with a fork and stir in the chopped coriander with a pinch of salt. 

Serve the roasted veg skewers over the coriander rice. 

Drizzle the satay sauce over the skewers and enjoy! 



Back to blog