Vegan Chickpea Satay Curry Recipe

Ready in 30 minutes, this creamy chickpea curry is also loaded with pumpkin and is cooked in a delicious peanut butter and coconut milk sauce.

The ingredient of Vegan Chickpea Satay Curry Recipe

• 1 tbsp peanut oil
• 1 brown onion cut into thin wedges
• 2 garlic cloves crushed
• 1 tsp crushed red chilli or sambal olek
• 90g 1 3 cup sanitariumu2122 natural smooth peanut butter
• 160ml 2 3 cup coconut milk
• 2 tbsp light soy sauce
• 700g pumpkin peeled deseeded cut into 2cm pieces
• 160ml 2 3 cup water
• 200g green beans trimmed halved
• 400g can coles chickpeas drained rinsed
• 1 tbsp fresh lime juice
• 1 4 cup fresh coriander leaves
• steamed brown rice to serve

The Instruction of vegan chickpea satay curry recipe

• heat the oil in a large deep frying pan or wok over medium heat add the onion and cook stirring occasionally for 5 minutes or until soft and lightly golden add the garlic and chilli and cook stirring for 30 seconds or until aromatic
• reduce the heat to low and add the peanut butter coconut milk and soy sauce stir until evenly combined add the pumpkin and 160ml 2 3 cup water cover and bring to a simmer cook stirring occasionally for 6 minutes or until the pumpkin is just tender
• add the beans and chickpeas to the pan and cook for a further 2 minutes or until beans are tender crisp stir in lime juice and top with coriander leaves serve with brown rice

Nutritions of Vegan Chickpea Satay Curry Recipe

fatContent: 526 995 calories
saturatedFatContent: 25 5 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 51 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 17 grams protein
sodiumContent: n a

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