BUTTERNUT SATAY CURRY
Servings: 4
Ingredients
Sauce
- 1 large butternut, 600g cooked flesh
- 1 onion, diced
- 2 large garlic cloves, minced
- 1/2 tbsp ginger, minced
- 1 tin full fat coconut milk
- 3.5-4 tbsp peanut butter
- 1 +1/4 tsp cumin
- 1 +1/4 tsp coriander
- 1/2 tbsp maple syrup
- 1 tbsp tamari soy
- 1 tbsp lime juice
- 1 tbsp coconut oil
The rest
- 2 tins chickpeas, drained
- 2 red peppers, chopped
- 4 large handfuls baby spinach
- 1 tsp coconut oil
Serving options
- Quinoa or brown rice
- Fresh Coriander
- Coconut yog
- Chopped peanuts
- Black sesame seeds
Instructions
For the sauce
- Half, deseed and brush butternut with oil. Pop in the oven for 1 hr or till soft (if it gets brown before being cooked cover loosely with foil.
- Fry onion in oil for 5 mins, add in garlic + ginger + spices. Cook for 2 mins.
- Bung in remaining sauce ingredients, stir and bring to a simmer.
- Pour sauce into a high speed blender, blitz till silky smooth (you may need to do this is 2 batches to get that silky consistency)
The rest
- In a saucepan saute red pepper in oil till soft (or any veg you fancy)
- Add in chickpeas + sauce
- Simmer for 7-10 mins or till chickpeas are soft (if the sauce gets too thick during cooking add a bit of water)
- Stir through spinach till wilted.
Notes
Storing Keeps in the fridge for up to 3 day.
Freezing The curry and sauce freezes really well. Make a big batch up, portion it up and pop it in the freezer. The sauce can also be frozen on its own, then warmed up and added to veggies and protein!