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!
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
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.