Vegan chickpea satay curry

Ready in 30 minutes, this creamy chickpea curry is also loaded with pumpkin and is cooked in a delicious peanut butter and coconut milk sauce.

INGREDIENTS
1 tablespoon peanut oil
1 brown onion, cut into thin wedges
2 garlic cloves, crushed
1 teaspoon crushed red chilli (or sambal olek)
90g (1/3 cup) natural peanut butter
160ml (2/3 cup) coconut milk
2 tablespoons light soy sauce
700g pumpkin, peeled, cut into 2cm pieces
160ml (2/3 cup) water
200g green beans, trimmed, halved
400g can chickpeas, drained, rinsed
1 tablespoon fresh lime juice
1/4 cup fresh coriander leaves
Steamed brown rice, to serve

METHOD

1. 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.
2. Reduce the heat to low and add the peanut butter, coconut milk and soy sauce. Stir until evenly combined. Add the pumpkin and 160ml (2/3 cup) water. Cover and bring to a simmer. Cook, stirring occasionally, for 6 minutes or until the pumpkin is just tender.
3. 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.

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