Perfect one pot wonder, always tastes better the next day. Will last three days in the fridge or super suitable for freezing :)
Serves 4
30 minutes approx
Frozen peas would be a nice addition to this dish too :)
This recipe is adaptable to your preference. So use whatever veggies or source of protein you like. Definitely try to use up the vegetables you have in house first.
Ingredients
1 tbsp olive oil
1 white onion finely diced
½ green chilli finely diced
2 cloves garlic grated
1 thumb sized piece of ginger grated
1 red pepper sliced
1 packet of bean sprouts
1 courgette chopped
4 tbsp peanut butter
½ lemon juice
2 tbsp soy sauce
2 tbsp maple syrup/honey
1 can of coconut milk
Pinch of pepper
Garnish Options
Handful chopped coriander
Handful toasted cashews
Sliced chilli - optional
Method
Heat olive oil in a large pot over a medium heat, add onion, garlic, chill, ginger and cook for 3-5 minutes
Add courgette and peppers and cook for about two minutes. In a bowl mix the peanut butter, maple syrup, lemon juice and soy sauce until smooth.
Add the sauce to the pot and stir in the coconut milk along with the chickpeas and beansprouts. Bring to the boil and then simmer for 10 minutes
Toast your cashews in a dry pan for a minute
Garnish & serve with rice of your preference :)