Vegan chickpea satay curry

Discover a delicious and healthy Vegan Chickpea Satay Curry recipe that combines the rich flavors of peanut butter, coconut milk, and a touch of lime. This easy-to-make dish features hearty chickpeas, tender pumpkin, and crisp green beans, all simmered to perfection with spicy chili peppers and fragrant coriander. Perfect for a flavorful weeknight dinner or meal prep!

  • 22 May 2025
  • Cook time 15 min
  • Prep time 15 min
  • 4 Servings
  • 13 Ingredients

Vegan chickpea satay curry

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.

Ingredients:

1 tbsp peanut oil
16g
1 onion
160g
2 garlic cloves
6g
2 red hot chili peppers
80g
1/2 cup peanut butter
120g
3/4 cup coconut milk
170g
2 tbsp soy sauce
30g
4 cups pumpkin
480g
1/2 cup water
120g
1 cup green beans
230g
1/3 can canned chickpeas
130g
1 tbsp lime juice
16g
1/4 cup coriander leaves
3.75g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Heat the Peanut Oil:
- In a large saucepan or wok, heat the peanut oil over medium heat.
3. Sauté the Aromatics:
- 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.
4. Create the Satay Base:
- 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.
5. Add the Pumpkin and Simmer:
- 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.
6. Add the Green Beans and Chickpeas:
- 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.
7. Adjust the Flavors:
- 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.
8. Serve and Garnish:
- Ladle the curry into bowls or onto plates.
- Garnish with chopped coriander leaves.

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.

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!

Nutrition Facts
Serving Size390 grams
Energy
Calories 450kcal23%
Protein
Protein 14g9%
Carbohydrates
Carbohydrates 36g10%
Fiber 8g22%
Sugar 15g15%
Fat
Fat 30g35%
Saturated 13g43%
Cholesterol 0.00mg-
Vitamins
Vitamin A 540ug60%
Choline 60mg11%
Vitamin B1 0.24mg20%
Vitamin B2 0.31mg24%
Vitamin B3 6mg37%
Vitamin B6 0.52mg31%
Vitamin B9 140ug35%
Vitamin B12 0.00ug0%
Vitamin C 55mg59%
Vitamin E 5mg34%
Vitamin K 33ug28%
Minerals
Calcium, Ca 100mg8%
Copper, Cu 0.60mg66%
Iron, Fe 4.18mg38%
Magnesium, Mg 120mg30%
Phosphorus, P 310mg25%
Potassium, K 1090mg32%
Selenium, Se 6ug11%
Sodium, Na 550mg37%
Zinc, Zn 2.27mg21%
Water
Water 310g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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