Satay Chickpea Curry

Satay Chickpea Curry

Sweet, spicy, creamy - this Satay Chickpea Curry hits all the right notes. Loaded with tender veggies, hearty chickpeas, and a rich peanut-coconut sauce, it’s the perfect balance of comfort and bold flavour. Quick enough for a weeknight, delicious enough to impress. Serve it with rice, a squeeze of lime, and plenty of fresh coriander.

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🍽 Serves 4-5 🕘 35-40 minutes Difficulty: Beginner

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Ingredients:

• 1 tsp olive oil

• 1 yellow onion (chopped)

• 4 garlic cloves (diced)

• 1 Tbsp grated ginger

• 1 Tbsp mild curry powder

• ½ tsp turmeric

• 1 tsp bell pepper flakes/ dried capsicum

• ½ tsp coriander powder

• 2 Tbsp raw sugar

• 1 tsp sambal oelek or other chili paste

• 1/3 cup crunchy peanut butter

• 4 Tbsp soy sauce

• 1 can coconut milk

• ½ cup plant-based chicken stock

• 2 cans chickpeas

• 1 zucchini (chopped into 1cm cubes)

• 1 red bell pepper (chopped into 1 cm cubes)

• 2 handfuls of spinach

• Fresh coriander to serve

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Instructions:

1. Prepare all the ingredients. Chop zucchini, bell pepper, onion. Dice garlic, grate ginger

2. Wash spinach leaves. Measure all the ingredients.

3. In a large pot, heat oil and add onion, garlic, and ginger. Sauté on medium heat until lightly golden.

4. Add all the spices and sugar and mix well. Sauté for another 2 min.

5. Add chili paste, soy sauce, coconut milk, peanut butter, and stock. Mix well and bring to simmer.

6. Add chickpeas, bell peppers and zucchini. Stir and simmer on low heat for 20min until vegetables get tender.

7. When the vegetables are tender, add spinach and simmer for another 3-4 minutes. Add salt and pepper to taste.

8. Serve with rice, lime juice and fresh coriander.

9. Enjoy!

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Watch a short tutorial on Instagram

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