Ingredients
Pumpkin, Chickpea and Spinach Satay
- 1 tablespoon peanut oil
- 1 onion, (cut in half)
- 2 garlic cloves
- 2 cm Ginger (fresh)
- 700 grams pumpkin, (chopped into 2-3 cm bits)
- 165 can coconut milk, (or you can make your own)
- 2 tablespoons TM vegetable stock
- 400 grams cauliflower, (cut into pieces)
- 3 tablespoons Peanut Butter, (runchy)
- 2 teaspoons brown sugar
- 400 gram can of chickpeas, (rinsed and drained)
- 50 grams Cup Fresh Corriander
- 100 grams baby spinach
- cooked rice, (to serve)
- 1 tablespoon soy sauce
Optional Extras
- 1 red chilli, (Seeds removed)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Finely chop garlic, chilli, ginger for 3 seconds on speed 8, then add onion and chop for 10 seconds on Speed 4.
Scrape down the sides of the bowl with the spatula and add the peanut oil. Saute for 3-4 minutes, on Varoma, Speed 1.
Add pumpkin, coconut milk, vegetable stock and cook
"Counter-clockwise operation" for approx 8 Minutes on 100'c using 
"Gentle stir setting" until the pumpkin is just cooked.Add cauliflower and cook on
"Counter-clockwise operation" for 4 minutes on 100'c. Stir occassionally with the spatula. Add peanut butter, soy sauce, sugar and chickpeas and stir in a little with the spatula (counter clockwise to avoid nicking). Cook on
"Counter-clockwise operation" for 5 minutes at 100'c using "Gentle stir setting" .Pour the satay into the server and stir the spinach and corrinader through the satay.
Serve with rice.
Pumpkin, Chickpea and Spinach Satay
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
It was a lovely midweek meal that I could finish off and chow down on
I added 300ml coconut milk as I had a 400ml can and then I used the remaining 100ml into the boiled rice to make some coconut rice to serve with it. I also only used one teaspoon of coconut sugar. Will definitely make this one again.
Made this tonight, delicious thank you
I eat WFPB so used a cashew milk instead of coconut and no oil. Coconut sugar in place of brown.
Really yummy! I used broccoli instead of cauliflower as per the comments and it worked really well. Also used 270ml of coconut milk and the curry was the perfect consistency
This is DELISH! Thank you so much, it will be one of my new family faves
very good. making again for sure. Next time i wont put any sugar.
So tasty.. So good!! Thank you
Great vegetarian meal. Sugar isnt necessary. Will definitely make again.
Delicious. Left out the cauliflower as I didn't have any, and used three chillies with seeds as I like the spice. Used Mayver's crunchy peanut butter (no added ingredients) and left out the sugar. It didn't need it as the flavours are beautiful.
Massive hit in our household last night. My very fussy 7 year old requested to take leftovers for school lunch today
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