Butternut Squash and Peanut Butter Curry from Veg HotPot
We love this savory vegetarian stew.
1 large onion
1 Red Pepper
1 Garlic clove
1 tblspn Fresh Ginger
1 Green Chilli
1/2 Large Butternut Squash
Handful Paleskin Peanuts
1/2 teaspoon Cayenne Pepper
1 teaspoon Paprika
Salt and Pepper
1 tblspn Tomato Purée
2 tblspn Organic Crunchy peanut butter
1 can Light Coconut Milk
6 lumps of Frozen Spinach
1. Roughly chop the onion, red pepper, butternut squash and courgette. Crush the garlic and finely chop the ginger.
2. Heat some oil in a large deep frying pan or saucepan on a medium heat and add the onion, pepper, garlic, ginger and chilli. Cook for 3-4 minutes stirring often then add the butternut squash, peanuts and courgette and cook gently for 10 minutes, again stirring every few minutes to stop it sticking.
3. Add the spices, tomato purée and peanut butter and stir to mix it in with the vegetables and then add the coconut milk. Simmer with a lid on for 20 minutes then add the spinach, a splash of water and cook for a further 15 minutes.
4. Taste for seasoning then serve hot with your choice of sides or by itself