Go meat-free with this incredibly delicious Vegan Chickpea Curry 👩🍳
for 4 servings
1 tbsp peanut oil
1 brown onion
2 garlic cloves, crushed
1 tsp crushed red chilli
90g Peanut Butter
160ml coconut milk
2 tbsp light soy sauce
700g pumpkin, cut into 2cm pieces
1 carrot, chopped
400g can chickpeas, drained, rinsed
1 tbsp fresh lime juice
1/4 cup fresh coriander leaves
Rice, to serve
Heat the oil in a large pan or wok over medium heat. Add the onion and cook, stirring occasionally until lightly golden. Add the garlic and chilli and cook for 30 seconds.
Add the peanut butter, coconut milk and soy sauce. Stir until evenly combined. Add the pumpkin and 160ml water. Cover and bring to a simmer. Cook, stirring occasionally until the pumpkin is just tender.
Add the carrots and chickpeas to the pan and cook for a further 2 minutes or until beans are tender. Stir in lime juice and top with coriander leaves. Serve with rice.
Kinglake Community FoodWorks
Source – FoodWorks Australia
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