Pumpkin and chickpea satay

Vegetarian
Pumpkin and chickpea satay

Prep

25 min

Cook

20 min

Serves

4

Skill

Dairy and Lactose FreeMainsEntertainingWinter WarmersGood Source of ProteinLow in SugarLow in Sodium

A delicious lactose and dairy-free recipe that’s a great way to increase legumes in your diet. High in fibre and iron, it’s heartily satisfying and easy to make. This dish will easily warm up your weeknights, and is best served with ancient grain sorgum or brown rice and naan. It's also very nutritious for your body with each serve containing vitamin A, for preserving eye sight and supporting a healthy immune system, and vitamin C, assisting with iron absorption and preventing infections. 

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  • 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 lite coconut milk
  • ½ cup liquid vegetable stock, salt-reduced
  • 2 cups cauliflower florets
  • ½ cup Natural Crunchy Peanut Butter
  • 1 tbs soy sauce, salt-reduced
  • 2 tsp honey
  • 400g can chickpeas, rinsed and drained
  • ¼ cup fresh coriander, chopped
  • 60g baby spinach leaves

Nutrition per serving

Weight, measurement and temperature conversions
1480 kJ

energy kj

15 g

protein

5 g

saturated fat

9.4 g

dietary fibre

24 g

carbohydrate

13 g

sugars

453 mg

sodium