Broccoli and chickpea satay curry

Broccoli and chickpea satay curry

Ingredients

serves 2
  • •100g rice
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •½ broccoli, chopped into florets
  • •1 garlic clove, minced
  • •1 tsp fresh ginger, minced
  • •1 tsp curry powder
  • •½ tsp cumin
  • •½ tsp turmeric
  • •¼ tsp chilli flakes
  • •¼ tsp sea salt, to taste
  • •1 tbsp tomato paste
  • •250ml vegetable stock
  • •1 400g can chickpeas, drained and rinsed
  • •1 tbsp peanut butter
  • •80g spinach
  • •10g fresh coriander, finely chopped
  • •Juice of 1 lime

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 2. In a large pan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, until softened. Add the broccoli and cook for 5 minutes, until lightly browned.
  3. 3. Stir in the garlic and ginger and cook for 2–3 minutes, until fragrant.
  4. 4. Stir in the curry powder, cumin, turmeric, chilli flakes and salt. Cook for 1 minute, then add the tomato paste and cook for another minute to deepen the flavour. Pour in the vegetable stock and stir well.
  5. 5. Add the chickpeas, cover and simmer for 10 minutes, until the broccoli is tender.
  6. 6. Stir in the peanut butter.
  7. 7. Add the spinach and stir through until wilted. Remove from the heat and stir in the lime juice and coriander.
  8. 8. Serve with the rice.
Baker Beanie Author

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