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Butter Bean Satay

Shitttt team, I am on fire with my random dinner creations of late, and I can’t help but share them with you!

In fact, I often think of how I would love to be able to sit and share my meals with you in real life.

I don’t adore satay but can enjoy it once a month or less frequently. Kids tend to like it due to it’s fat content as it is creamy and calorific – just what growing kids require!

Use organic food where possible, especially with any tinned food. I like Ceres Organics, Chantal Organics and Macro Organic for coconut cream, canned beans, lentils, chickpeas and tomatoes.


3 garlic cloves, plus another 2 to add in raw at the very end

3cm of ginger root, finely grated (I use a microplane)

2cm turmeric root, finely grated

1/2 large red onion

1/2 large carrot, peeled

1/2 small capsicum

6 button mushrooms

1/2 head small broccoli

8 large leaves spinach

1 can butter beans, drained and rinsed in sieve

1/3 cup peanut butter

1/4 can of coconut cream or milk

3 tbsp coconut aminos

2 tbsp tamari sauce

2 tbsp mirin

Ground black pepper

A squirt of sriracha sauce (optional)

A squeeze of lemon juice (half lemon or more – taste!)


Chop all of the vegetables super finely.

Add vegetables MINUS the spinach and extra garlic into a fry pan with a splash of water.

Cook on high until soft – around 6 minutes.

Next up, the spinach and butter beans. Stir through.

Then add peanut butter, coconut cream, coconut aminos, tamari, mirin, black pepper and sriracha (if using).

Allow to melt through, you can add some water if you want it more saucy and less stew-like in consistency.

Finish up with a good squeeze or two of lemon juice, and the raw garlic.

Serve atop brown or white rice. Or even noodles!

Holla at your girl if you make it, better still, tag me in your socials!

Always a pleasure,

Hannah xx

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