Recently, I stocked up on peanut butter (a cupboard staple for me!) and thought, what else can I do with this besides eating it by the spoon (you’ve done it too, I know!)? And my sister suggested making a satay-style dish. So here we go – I hope you enjoy the creation!
Recipe (Serves 4-5)
- 1 tbsp extra virgin olive oil
- 1 red onion
- 1 garlic clove
- 1/2 tsp mild chili powder
- 1 tsp ground cumin
- 1 tbsp mild curry powder
- 2 tbsp of honey
- 2 tbsp of soy sauce
- 2 heaped tbsp of peanut butter (crunchy or smooth, both are equally delicious!) with 2-3 tbsp of boiled hot water
- 1 400g tin of chickpeas
- 200ml of water
- 1 400ml tin of coconut milk (light or full, whichever you prefer!)
- 1 bell pepper
- 1 courgette, stem removed and sliced into coins, then halve the coins
- 1 pack of baby corn, sliced into bite-size chunks
- 2 cups of broccoli florets
- To Serve: Brown Rice, or Quinoa (or your favourite wholegrain!) or cooked sweet potato is another favourite of mine
- Prepare your veggies (wash them first!) and garlic by peeling and mincing the garlic, and then peeling and dicing the onion, de-seeding the pepper and dicing it into chunks. Set the veggies aside.
- Heat the olive oil in a medium size pot on medium heat, then add the garlic and onions. Cook for 3-4 minutes until the onions are translucent.
- Add the broccoli, courgette and pepper chunks, and cook for another 3-4 minutes.
- Add the spices and cook for another 3-4 minutes until the onions are coated.
- Add the water and coconut milk, and mix everything together.
- Add the chickpeas and honey, and stir them into the liquid.
- Mix the peanut butter and hot water, then add to the pot and stir it in.
- Season, bring to the boil, stir again and then turn down the heat and simmer for about 15 minutes.
- Once that’s done, you’re good to go! Serve with your side of choice as I’ve suggested above!
Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x