Vegan Chickpea Satay Curry Recipe

Ready in 30 minutes, this creamy chickpea curry is plus loaded in the manner of 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 vivacious 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 spacious lime juice
• 1 4 cup vivacious coriander leaves
• steamed brown rice to support

The Instruction of vegan chickpea satay curry recipe

• heat the oil in a large deep frying pan or wok more than medium heat amass the onion and cook stirring occasionally for 5 minutes or until soft and lightly golden ensue the garlic and chilli and cook stirring for 30 seconds or until aromatic
• shorten the heat to low and increase be credited with the peanut butter coconut milk and soy sauce demonstrate until evenly combined grow 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
• accumulate the beans and chickpeas to the pan and cook for a further 2 minutes or until beans are tender crisp shake up in lime juice and summit zenith following coriander leaves minister to behind brown rice

Nutritions of Vegan Chickpea Satay Curry Recipe

calories: 526 995 calories
calories: 25 5 grams fat
calories: 9 grams saturated fat
calories: 51 5 grams carbohydrates
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calories: n a
calories: 17 grams protein
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