Marees Chickpea Patty Satay Curry

Prep: 15min
Cook: 25min
Serves: 4-6

Chunky bite-sized chickpea patty cooked in a rich creamy coconut Thai peanut-butter sauce curry, served with fresh v. Goes perfect with quinoa and steamed cabbage. Perfect dish for cold winter nights.


1 tbsp coconut oil
2 red onion, chopped
Thumb-sized piece ginger, grated
4 tbsp vegan red Thai curry paste
2 tbsp smooth peanut butter
4 chickpea patty
1 can coconut milk
300g kale
1 lime, juiced
Dry roasted peanuts,to serve (optional)


Step 1:

Melt 3 tbsp coconut oil in a sauce pan over low heat soften two red onion and greated thumb sized ginger cooked for 5min. Stir in the Thai curry paste, the smooth peanut butter then add marees chickpea patty cut into chunks size add coconut milk and 200g water.

Step 2:

Bring to the boil,turn down the heat to medium and simmer uncovered for 15 min until patty has warm through and creamy. Stir in the kale and lime juice coked for a further 5min
This is perfect with quinoa or white sticky rice. For some added crunch sprinkle over dry roasted peanuts….enjoy