Vegan chickpea satay curry
This Vegan Chickpea Satay Curry blends the richness of coconut milk with the nuttiness of peanut butter and fresh vegetables. It's a simple one-pot meal that's full of flavour and perfect for a quick weeknight dinner.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp peanut oil1 onion
2 garlic cloves
2 red hot chili peppers
1/2 cup peanut butter
3/4 cup coconut milk
2 tbsp soy sauce
4 cups pumpkin
1/2 cup water
1 cup green beans
1/3 can canned chickpeas
1 tbsp lime juice
1/4 cup coriander leaves
Welcome to a delicious adventure in plant-based cooking! This Vegan Chickpea Satay Curry is a flavorful, nutritious dish that combines the warmth of spices, the richness of coconut milk, and the crunch of fresh vegetables. Perfect for a weeknight dinner or a warm meal to share with friends and family.
Instructions:
- Finely chop the onion and hot chili peppers.
- Mince the garlic cloves.
- Peel and dice the pumpkin.
- Trim and cut the green beans into bite-sized pieces.
- Drain and rinse the canned chickpeas.
- In a large saucepan or wok, heat the peanut oil over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 3-5 minutes.
- Add the minced garlic and chili peppers, sauté for another 1-2 minutes until fragrant.
- Stir in the peanut butter and allow it to melt into the aromatics.
- Pour in the coconut milk, stirring continuously until well mixed.
- Add the soy sauce and continue stirring to combine.
- Add the diced pumpkin to the saucepan.
- Pour in the 1/2 cup of water.
- Stir everything together, bring to a gentle boil, then reduce the heat to low.
- Cover the pan with a lid and simmer for about 20 minutes, or until the pumpkin is tender and cooked through.
- Stir in the green beans and chickpeas.
- Continue to cook, uncovered, for an additional 5-7 minutes, or until the green beans are tender but still crisp.
- Stir in the lime juice to provide a fresh, tangy contrast.
- Taste the curry and adjust the seasoning as needed, adding more soy sauce or lime juice if desired.
- Ladle the curry into bowls or onto plates.
- Garnish with chopped coriander leaves.
This Vegan Chickpea Satay Curry offers a perfect balance of spice, creaminess, and wholesome goodness. The diverse ingredients come together to create an irresistible and nourishing meal. Serve it with rice or naan for a complete, satisfying experience. Enjoy your culinary creation!
Vegan chickpea satay curry FAQ:
Cook the diced pumpkin for about 20 minutes during the simmering step, until it is tender and cooked through.
Yes, you can use almond butter or sunflower seed butter if you have a peanut allergy. However, these substitutions may slightly alter the flavor.
Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
A large saucepan or wok is ideal for this recipe, as it allows enough space for sautéing and simmering all the ingredients.
Cook the green beans for an additional 5-7 minutes until they are tender but still crisp. You can taste one to check for your preferred doneness.
Cooking Tips:
- Adjust the heat: If you prefer a milder curry, reduce the amount of red hot chili peppers or remove the seeds before chopping.
- Consistency: For a thicker sauce, simmer the curry for a longer time. Conversely, add a splash of water if you prefer a thinner consistency.
- Pumpkin alternative: If pumpkin is not available, sweet potatoes or butternut squash can be used as a substitute.
- Prep ahead: Chop all the vegetables and measure out the ingredients before you start cooking to streamline the process.
- Serving suggestion: Garnish with extra coriander leaves and a squeeze of lime juice before serving to enhance the flavors.
Nutrition Facts
4 ServingsCalories 450kcal
Protein 14g
Carbohydrates 36g
Fiber 8g
Sugar 15g
Fat 30g
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