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+ +

Vegan Chickpea Satay Curry

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- - - Prep Time: 15 min - Cook Time: 30 minutes - Servings: 4 - - - Source: - - taste.com.au - - + + + Prep Time: 15 min + + Cook Time: 30 minutes + + Servings: 4 + + + + Source: + + + taste.com.au +

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Ingredients

-                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) Sanitarium™ Natural Smooth Peanut Butter
160ml (2/3 cup) coconut milk
2 tablespoons 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
¼ cup fresh coriander leaves
Steamed brown rice, to serve

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Ingredients

+            
+              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) Sanitarium™ Natural Smooth Peanut
+              Butter
+            

+            
+              160ml (2/3 cup) coconut milk
+            

+            
+              2 tablespoons 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
+            

+            
+              ¼ cup fresh coriander leaves
+            

+            
+              Steamed brown rice, to serve
+            

+          

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Directions

-            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.

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+ +

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+ + - - -

Nutrition

2205 kj Energy 25.5g Fat Total 9g Saturated Fat 11g Fibre 17g Protein 51.5g Carbs (total)

Directions

+            
+              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.
+            

+          

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+ -

+ + +

Nutrition

+ 2205 kj Energy 25.5g Fat Total 9g Saturated Fat 11g Fibre 17g + Protein 51.5g Carbs (total) +