One Pot Veggie & Chickpea Satay
Use up your left over veggies with this weeks recipe, originally from Sanitarium but adjusted slightly to suit what's in season and available here at Food Connect. Our very own Seva from the sales team made this dish for our monthly staff lunch, where it was polished off in a matter of minutes!
- ¼ cup water
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 1 hot chilli, seeds and membrane removed, finely chopped
- 700g pumpkin (butternut & jap available at the moment), peeled, chopped into chunks
- 1 cup light coconut milk*
- ½ cup liquid vegetable stock, salt-reduced^
- 2 cups of veggies (carrots, kohl rabi, eggplant, silverbeet or potatoes to list a few some yum examples)
- ½ cup Peanut Butter
- 1 tbs tamari sauce
- 2 tsp honey
- 400g dried chickpeas (soak overnight in water)
- ¼ cup fresh coriander, chopped
- 60g baby spinach leaves
* Food Connect swap: Greek Yoghurt from Barambah Organics
^ Making stock at home can be super easy and reduces waste! See this stock recipe
using veggie scraps by simple(ish) living.
- 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.
- Add pumpkin and stir to combine. Pour in coconut milk/ greek yoghurt and stock, and bring to the boil. Cover and reduce heat to simmer for 8-10 minutes until pumpkin is just cooked.
- Add veggies, cover and cook for 3-4 minutes until veg are tender. Add peanut butter, soy sauce, honey and chickpeas. Stir to combine and heat through. Stir in baby spinach leaves. Garnish with coriander leaves and serve.
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