Pumpkin and chickpea satay
Pumpkin and chickpea satay is a delicious gluten free lactose/dairy free recipe high in fibre and iron, a great way to increase legumes in your diet.
Keywords
- peanut
- ginger
- red chilli
- chilli
- pumpkin
- coconut milk
- coconut
- cauliflower
- peanut butter
- soy sauce
- chickpea
- coriander
- spinach
- rice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sanitarium.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Peeler
Ingredients
- ¼ cup water
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 1 long red chilli pepper, seeds and membrane removed, finely chopped (optional)
- 700g pumpkin or butternut squash, peeled, chopped into chunks
- 1 cup reduced-fat coconut milk
- ½ cup salt-reduced liquid vegetable broth/stock
- 2 cups cauliflower florets
- ½ cup Natural Crunchy Peanut Butter
- 1 tbs salt-reduced gluten-free soy sauce
- 2 tsp honey
- 400g can chickpeas, rinsed and drained
- ¼ cup fresh coriander, chopped
- 60g baby spinach leaves
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