This is a really simple and delicious family meal that is basically just a substantial, satisfying, warm salad packed full of fibre, protein and many antioxidants, minerals and vitamins. Well, I say simple: when I first made it, I used the fabulous Ottolenghi’s recipe, 90% of which comprised instructions for making satay sauce. It took forever and while the end result was scrummy, I have since discovered a cheats’ method that basically takes a tenth of the time and is just as delicious. Just make sure that you use a peanut butter that isn’t loaded with added sugar and you can enjoy this dish without guilt!
The high protein content comes from eggs, tofu and peanuts which are excellent sources for diabetics as they all serve to lower bad cholesterol and boost the blood’s good HDL levels. Obviously , peanuts are very calorific due to their high fat content, but the quantities involved in this recipe will only have around 3g of saturated fats per portion which is not a problem. The addition of (reduced fat) coconut milk and an egg each will add an extra 4.5g or so of saturates, bringing the total meal content up to 7.5g which is a little over a third of a lady’s rda and a tad over a quarter of a man’s. So probably one to enjoy best when you’ve had a porridge and soup day!
Aside from the fats, many of which are really good ones, your body will benefit from a huge dose of vitamin C from the green vegetables and beansprouts as well as a good injection of much of the vitamin B complex and vitamins A and E. So it’s good for our hearts and our brains, while all the fibre from the veggies and the peanuts makes this a winner for the diabetics. It tastes fantastic too, so is a hit with the hedonists and kids.