Chickpea Satay Curry

This is the perfect warming curry for a wintery night. Topped with crispy kale, this creamy nutty curry definitely stands out from the rest. Make this in a big batch and save the leftovers for lunch — it almost tastes better the next day!

We always have a stash of tinned chickpeas in our pantry because not only are they cheap, they’re incredibly nutritious. They're packed full of protein and fibre — so you’ll be left feeling full and with a happy gut! Combine this with healthy fats from the peanut butter and loads of antioxidants from the green veggies, you’ve got one seriously nutritious (and tasty) meal on your hands.


  • 2 TBSP olive oil

  • 1 large red onion (finely diced)

  • 3 garlic cloves

  • 1 red chilli

  • 6 TBSP 100% peanut butter

  • 3 TBSP maple syrup

  • 2 TBSP soy sauce or tamari

  • 2 x 400ml tin coconut milk

  • 100g broccoli (we used tenderstem)

  • 100g runner beans or sugar snap peas

  • 2 x 400g tin chickpeas

  • ½ lime

  • 4 handfuls curly kale (optional)

  • 1 TBSP sesame seeds (optional)


  • Finely dice the onion, chilli, and garlic.

  • Add the onion to a pot with olive oil on a low-medium heat.

  • Sauté the onion for 2-3 minutes and then add in the chilli and garlic. Cook for another 2 minutes.

  • Then add in the coconut milk, soy sauce, maple syrup, and peanut butter.

  • Use a high heat to bring it to a boil and then leave it to simmer on a low heat for about 15 minutes.

  • If you’d like to top this with crispy kale, lightly coat the kale with olive oil, sesame seeds, and a pinch of salt. Then roast for about 15 minutes at 180°C.

  • Drain and rinse the chickpeas and add to the pot.

  • Then add the runner beans and broccoli. Leave it to cook for another 5 minutes.

  • When you’re ready to serve, squeeze in the lime and top with the crispy kale.