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)

Ingredients

• 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

Method

1. 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.
2. 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.
3. Add the broccoli, courgette and pepper chunks, and cook for another 3-4 minutes.
4. Add the spices and cook for another 3-4 minutes until the onions are coated.
5. Add the water and coconut milk, and mix everything together.
6. Add the chickpeas and honey, and stir them into the liquid.
7. Mix the peanut butter and hot water, then add to the pot and stir it in.
8. Season, bring to the boil, stir again and then turn down the heat and simmer for about 15 minutes.
9. 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