Chickpea Satay Curry
Pumpkin, chickpeas and green beans simmered in a peanut-butter and coconut satay sauce with chilli and garlic. A fast vegetarian curry served over brown rice.
Directions
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.