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!
- 18 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
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:
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.
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 Size | 390 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 8g | 22% |
| Sugar 15g | 15% |
| Fat | |
| Fat 30g | 35% |
| Saturated 13g | 43% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 540ug | 60% |
| Choline 60mg | 11% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 55mg | 59% |
| Vitamin E 5mg | 34% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.60mg | 0% |
| Iron, Fe 4.18mg | 38% |
| Magnesium, Mg 120mg | 30% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 2.27mg | 21% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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