Ingredients

2 tbsp tomato paste
1 tsp turmeric
1 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp kashmiri chilli powder (optional)
1 tbsp minced ginger
3 cloves garlic, crushed
1/2 small butternut pumpkin, diced (about 1-2 cups)
1 red capsicum, diced
1 packet vegan chicken
1 cup frozen mixed vegetables of choice
1.5 cups vegan chicken stock
400g tin chopped tomatoes
3/4 cup Mayver’s Dark Roasted Crunchy Peanut Butter
1/2 tbsp maple syrup
400ml tin coconut milk

Method

1. In a large pan over medium heat, add the tomato paste, ginger, garlic and spices and cook until the spices are fragrant and tomato paste has caramelised, about 3mins.
2. Add the pumpkin, capsicum, frozen vegetables and chick’n and stir to coat.
3. Add the peanut butter, tomatoes and stock.
4. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally for 15 minutes or until pumpkin is tender.
5. Add the coconut milk and maple syrup and cook a further 5-10 minutes.
6. Serve with rice or quinoa and enjoy!

Thanks to the awesome @littleaudrey for this warming recipe!