Vegetarian Peanut Satay

• serves 4

• Preparation time: 15

• Cooking time: 15

Ingredients

Half kent pumpkin, peeled and cubed
1 400g can Ardmona Chopped Tomatoes
1 400g can Chickpeas, drained
1/2 cup crunchy peanut butter
1 tsp vegetable oil
1 onion, chopped
1 red capsicum, chopped
2 cloves garlic
1 tsp ginger
1 can coconut milk
1 cup cauliflower florets
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon of fresh or chopped coriander
100g baby spinach leaves
¼ cup water or vegetable stock
Boiled rice and chopped peanuts (to serve)

Method

1. Heat oil in large wok or saucepan, add onion. Sautee with ginger, garlic and capsicum.
2. Add pumpkin and stir to combine.
3. Pour in Ardmona Chopped Tomatoes, coconut milk, bring to the boil. Reduce heat, cover and simmer for 10 mins until pumpkin is almost tender.
4. Add cauliflower and continue to cook, covered, for 4 minutes until cauliflower is tender.
5. Add peanut butter, soy sauce, sugar, ¼ cup water or vegetable stock and chickpeas, stir to combine well.
6. Stir in coriander and spinach leaves.
7. Serve with rice and garnish with chopped peanuts.

Notes