A healthy version of the takeaway classic, this quick and easy peanut satay sauce is packed with Vitamin E from the peanuts, for keeping your heart healthy.

Serves: 2 | Cook Time: 30 mins | Calories: 662 | Type: Gluten-Free


  • 2 x 170g pork loin
  • 2 tomatoes
  • 1 leek
  • 80g spinach
  • 1 red chilli
  • 2 tbsp peanut paste (nuts)
  • 2 tsp tamari (soya)
  • 20g creamed coconut
  • 1/2 lime
  • 80g wild rice

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Boil a kettle. Rinse the wild rice and place in a pan of 400ml boiling water with a pinch of sea salt and simmer for 25-30 mins until cooked.
  2. Meanwhile, cut each tomato into 8 pieces, slice the leek in half lengthways and chop into 1 inch pieces, discarding the root. Finely chop the chilli. Slice the pork into thin strips.
  3. To make the peanut satay sauce: in a bowl dissolve the creamed coconut with 2 tbsp boiling water to form a sauce, then stir in the peanut paste, tamari, red chilli and juice from the lime.
  4. Heat 1/2 tbsp oil in a medium-sized pan and add the pork loin strips. Cook for 5 mins, then add the leeks, tomatoes and spinach and cook for a further 5 mins.
  5. Then add the peanut satay sauce and cook for a further 2 mins until the pork is cooked through and the sauce has reduced slightly.
  6. Drain the wild rice.
  7. To serve: place the wild rice onto a warm plate and spoon over the pork and vegetables in the satay sauce.