Chickpea Satay Curry

  • 15min prep
  • 15min cook
  • 4 Servings


  • 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.