Monday, July 26, 2010

Pumpkin, Chickpea and Spinach Satay

This is by far one of the best homemade curries I've tasted. On top of that, there are many benefits aside from the numerous vegetables used: it is a low fat version of a satay curry, it is vegan, its easy to make, and its impressively tasty!

Ingredients
generous drizzle of soy sauce
1 onion, chopped
4 medium size garlic cloves, crushed
3 tsp of grated fresh ginger
1.5kg butternut pumpkin, peeled and chopped into 2-3cm cubes
375mL can of light and creamy coconut flavored evaporated milk
1/2 cup vegetable stock
1 large floret cauliflower
1 medium floret broccoli
1 pkt of firm tofu
bit less than 1/2 cup of fat reduced crunchy or smooth peanut butter
1 3/4 tbs soy sauce
2 tsp brown sugar
400g can chickpeas, rinsed and drained
150g bag of baby spinach leaves
Optional: + 1/4 cup chopped coriander + 1 long red chilli, seeds removed, finely chopped

Method
Heat a generous drizzle of soy sauce in a large frying pan and cook the onion for 4-5 minutes until soft. Add the garlic, ginger (and optional chilli) and cook for 1 minute, stirring to combine. Add pumpkin cubes and stir to combine. Pour in coconut flavored milk and stock, bring to the boil. Cover and simmer for 10 minutes or until pumpkin is just cooked. Add the cauliflower and broccoli, cover and cook for 3 minutes. Then stir in the tofu and cover; continue to simmer for 3 minutes. Ensure the cauliflower and broccoli are tender (and the tofu is now less firm to touch) before adding the peanut butter, soy sauce, sugar and chickpeas; stir to combine and heat through. Stir in the bag of spinach (and optional coriander) until all combined. Serve the satay with brown rice and enjoy!
Serves a family of 4 with leftovers; or 6 individuals.

9 comments:

  1. This sounds amazingly flavorful. I appreciate the thought that has gone into your selection of ingredients. I'll wager this is delicious. I hope you are having a wonderful day. Blessings...Mary

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  2. beautiful assembly of ingredients...don't have condensed milk here but could replace

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  3. This sounds really rich and delicious and the squash will make it quite sweet too. I love squash and think it's hugely underrated here in the UK.

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  4. Yum - that photo says 1000 words!

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  5. Oh this sounds like just my type of healthy yet hearty dinner. Sounds wonderful.

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  6. What a wonderful blend of ingredients and it looks good together, as well!

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  7. Satay is considered a national dish both here and in Indonesia. this is the first time I see a satay dish cooked like this but sure looks yummo to me :)

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  8. Hi Brittany, I made this satay recently (I'm in Australia too), It was great and just got around to doing a blog post today. Hope you enjoy my version too. The recipe isn't quite vegan though with the coconut evaporated milk- which isn't a problem for me, as I'm not vegan, and it could be easily substituted if someone did want to make a vegan version.

    http://adventuresinalowgiworld.blogspot.com/2010/12/pumpkin-chickpea-and-spinach-satay.html

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