Satay Chickpea Curry with Brown, Red & Wild Rice

This vibrant satay chickpea curry is packed with vegetables, warming spices and a rich peanut butter sauce. Served with Merchant Gourmet Brown, Red & Wild Rice, it's a wholesome, flavour-packed dinner that's easy to make ahead and enjoy throughout the week.


Written by Lucy Connelly
30 minutes Serves 4 Beginner
Satay Chickpea Curry with Brown, Red & Wild Rice
Ingredients
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 1 courgette, halved and sliced
  • 175g green beans, trimmed and chopped
  • 1 red pepper, thinly sliced
  • 4 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 2 tsp medium curry powder
  • ½ tsp mild chilli powder
  • 2 pouches Merchant Gourmet Jumbo Chickpeas
  • 3 tbsp soy sauce
  • 400ml vegetable stock
  • 1 x 400ml can full-fat coconut milk
  • 4 tbsp smooth peanut butter
  • 1 lime, juiced
  • 2 pouches Merchant Gourmet Brown, Red & Wild Rice
  • Crushed peanuts, to serve (optional)
  • Salt and black pepper

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Brown, Red & Wild Rice
Brown, Red & Wild Rice
250G
  1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 3–4 minutes until softened.
  2. Add the courgette, green beans, red pepper and garlic. Cook for a further 4–5 minutes, stirring regularly.
  3. Stir in the ground coriander, cumin, turmeric, paprika, curry powder and chilli powder. Cook for 1 minute until fragrant.
  4. Add the chickpeas, soy sauce, vegetable stock, coconut milk and peanut butter. Stir well to combine.
  5. Season with a generous pinch of salt and black pepper, then simmer gently for 20 minutes, stirring occasionally.
  6. Stir through the lime juice just before serving.
  7. Heat the Merchant Gourmet Brown, Red & Wild Rice according to the packet instructions.
  8. Divide the rice between bowls and spoon over the satay chickpea curry.
  9. Finish with crushed peanuts, if using, and serve immediately.

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