Chapatis
We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients
Peanut butter squash curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 6 garlic cloves
- 3 lemongrass stalksbashed and roughly chopped
- thumb-sized piece of gingerpeeled and chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 2 red chillies1 roughly chopped and 1 sliced to serve (optional)
- 1 small onionroughly chopped
- 2 tbsp vegetable oil
- 1 butternut squashpeeled, deseeded and cut into chunks
- 1 tbsp light brown soft sugar
- 100g smooth peanut butter
- 3 tbsp soy sauce
- 440ml can coconut milk
- 250ml vegetable stock
- 1 limejuiced
To serve
- corianderchopped
- peanutsroughly chopped (optional)
- cooked rice
Nutrition: Per serving
- kcal461
- fat33g
- saturates19g
- carbs26g
- sugars17g
- fibre7ghigh
- protein11g
- salt1.95g
Method
step 1
Blitz the garlic, lemongrass, ginger, spices, chillies, onion and a large splash of water in a food processor with a pinch of salt until you have a smooth paste.
step 2
Heat the oil in a pan and cook the paste for 8-10 mins until it splits. Stir through the squash to coat in the paste, then stir through the sugar, peanut butter and soy sauce and cook until combined.
step 3
Pour in the coconut milk and stock, bring to a simmer, season and continue to simmer for 30-35 mins or until the squash is tender (keep on checking it as it depends on the squash – some take 15 mins and others 45 mins) stirring often. Turn off the heat, add the lime juice, then scatter over the fresh coriander, sliced chilli and peanuts, if you like, and serve with rice.
