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.


Ingredients:

  • 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)


Instructions:

  • 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.