Chickpea Satay Curry

1 tablespoon peanut oil

1 brown onion, cut into thin wedges

2 garlic cloves, crushed

1 teaspoon crushed red chilli (or sambal olek)

90g (⅓ cup) natural peanut butter

160ml (⅔ cup) coconut milk

2 tablespoons light soy sauce

700g pumpkin, peeled, cut into 2cm pieces

160ml (⅔ cup) water

200g green beans, trimmed, halved

400g can chickpeas, drained, rinsed

1 tablespoon fresh lime juice

¼ cup fresh coriander leaves

Steamed brown rice, to serve

Put rice on

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 (⅔ 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.