Chickpea Satay Curry https://thesourcebulkfoods.co.nz/wp-content/uploads/2020/09/bakeateasy-ᴄʜɪᴄᴋᴘᴇᴀ-sᴀᴛᴀʏ-ᴄᴜʀʀʏ.jpg Dinner1 tbsp olive oil 1 onion 2 garlic cloves 1 tsp crushed red chilli 1 tsp curry powder 1 tsp garam masala 1 tsp turmeric Salt & pepper to taste 90g (1/3 cup) peanut butter  160ml (2/3 cup) coconut milk 2 tablespoons soy sauce 1 medium sized sweet potato 1/2 cup vegetable stock or water 400g cooked chickpeas, drained, rinsed (or canned chickpeas) 1 tablespoon fresh lime or lemon juice 1/4 cup fresh coriander leaves Jasmine rice to serve ⠀ ⠀ Heat the oil in a large, deep frying pan or wok over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 mins or until soft and lightly golden.Add the chopped garlic and chilli and cook, stirring, for 30 seconds or until aromaticReduce the heat to low and add the satay sauce, coconut milk and soy sauce. Stir until combined. Now add all spices, the sweet potato and the vegetable stock or water so that everything is well covered. Cover and bring to a simmer. Cook, stirring occasionally, for 6 mins or until the sweet potato is just tender. Add the chickpeas to the pan and cook for a further 2 mins. Stir in lime juice and top with coriander leaves. Serve with rice and enjoy Follow the girls on Instagram @bakeateasy PT30 MINUTES M
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Chickpea Satay Curry

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Chickpea Satay Curry

This Chickpea Satay Curry is divine comfort food in a bowl! Ready in 30 minutes, this creamy chickpea curry is unbelievably easy to make, comforting, flavourful, budget-friendly, Vegan, and Gluten-free. This recipe will become a regular weeknight meal, but it’s also special enough to serve to when hosting a dinner! Loaded with sweet potato and cooked in coconut milk and peanut butter which has the perfect balance of sweet, spicy, and all things 𝙣𝙪𝙩𝙩𝙮 invading our dish with a unique and exotic flavour.

Recipe and Image / Jazmin & Fiona from @bakeateasy

INGREDIENTS
  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp crushed red chilli
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • Salt & pepper to taste
  • 90g (1/3 cup) peanut butter 
  • 160ml (2/3 cup) coconut milk
  • 2 tablespoons soy sauce
  • 1 medium sized sweet potato
  • 1/2 cup vegetable stock or water
  • 400g cooked chickpeas, drained, rinsed (or canned chickpeas)
  • 1 tablespoon fresh lime or lemon juice
  • 1/4 cup fresh coriander leaves
  • Jasmine rice to serve ⠀
TIME

30 MINUTES Minutes

SERVES

2

DIFFICULTY
METHOD

Heat the oil in a large, deep frying pan or wok over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 mins or until soft and lightly golden.

1

Add the chopped garlic and chilli and cook, stirring, for 30 seconds or until aromatic

2

Reduce the heat to low and add the satay sauce, coconut milk and soy sauce. Stir until combined.

3

Now add all spices, the sweet potato and the vegetable stock or water so that everything is well covered. Cover and bring to a simmer. Cook, stirring occasionally, for 6 mins or until the sweet potato is just tender.

4

Add the chickpeas to the pan and cook for a further 2 mins. Stir in lime juice and top with coriander leaves. Serve with rice and enjoy

5

Follow the girls on Instagram @bakeateasy

6

Dinner

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