Pumpkin and chickpea satay

Current rating: 4 (7 ratings)
Serves 4
Prep 25
Cook 20
A delicious lactose/dairy-free recipe that’s a great way to increase legumes in your diet. High in fibre and iron, it’s heartily satisfying.

Description

A delicious lactose/dairy-free recipe that’s a great way to increase legumes in your diet. High in fibre and iron, it’s heartily satisfying.
  • ¼ cup water
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp fresh ginger, grated
  • 1 long red chilli pepper, seeds and membrane removed, finely chopped (optional)
  • 700g pumpkin or butternut squash, peeled, chopped into chunks
  • 1 cup lite coconut milk
  • ½ cup liquid vegetable stock, salt-reduced
  • 2 cups cauliflower florets
  • ½ cup Sanitarium Natural Crunchy Peanut Butter (available in the health food aisle)
  • 1 tbs soy sauce, salt-reduced
  • 2 tsp honey
  • 400g can chickpeas, rinsed and drained
  • ¼ cup fresh coriander, chopped
  • 60g baby spinach leaves

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat water in a large saucepan, add onion and cook for 4-5 minutes until soft. Add garlic, ginger and chilli and cook for 1  minute, stirring occasionally.
  2. Add pumpkin and stir to combine. Pour in coconut milk and stock, and bring to the boil. Cover and reduce heat to simmer for 8-10 minutes until pumpkin is just cooked.
  3. Add cauliflower, cover and cook for 3-4 minutes until cauliflower is tender. Add peanut butter, soy sauce, honey and chickpeas. Stir to combine and heat through. Stir in coriander and baby spinach leaves.

Tips

  • Serve with cooked medium-grained brown rice.

Tips

  • Serve with cooked medium-grained brown rice.

Nutrition Information