Rice of choice (I like to use a mix of cauliflower and brown rice for this one, just to get an extra serve of veg in)
Chilli flakes, salt, and pepper for serving
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
In a small pot over low-med heat, heat peanut butter, coconut milk, lime juice, soy sauce, honey, and garlic. Use a whisk to combine- leave on low heat and continue to stir.
Place spinach, chickpeas, onion, and water in a large pan and heat on medium heat until the onion is translucent and spinach has wilted.
Add peanut mix to the larger pan and stir, stir in pumpkin, cook for 2 minutes.
Serve with rice and top with chili flakes, salt, and pepper
ENJOY!!!
Notes
This Peanut Chickpea Curry recipe was created by one of our student dietitians, Ellen Simpson.
If you’re looking for more delicious recipes, check out our Flexitarian Cookbook here.
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