We wanted to create a curry with blended roasted butternut as the base, and this is what we landed on. Guaranteed it will become a staple in your kitchen.
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Serves
4
Butternut Squash
Garlic
Ginger
Spring Onions
Skinless Chicken Thighs
Rice
Peanuts
Chilli
Bell Peppers
Peanut Butter
Coconut Milk
Coriander
Lemon
Olive Oil
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Serves
4
Butternut Squash
Garlic
Ginger
Spring Onions
Skinless Chicken Thighs
Rice
Peanuts
Chilli
Bell Peppers
Peanut Butter
Coconut Milk
Coriander
Lemon
Olive Oil
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Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Cut your butternut squash into cubes. Transfer to a baking tray and drizzle with a little olive oil and season with salt. Roast in the oven for 45 minutes.
Step 3.
Chop your ginger, chilli, garlic, spring onion and peppers.
Step 4.
Cut your chicken into strips. Drizzle olive oil into a pan and add the chicken strips and stir. Add the ginger, chilli, garlic, spring onion and peppers.
Step 5.
Once your butternut squash is cooked, add it to a blender with 50ml of water and a tbsp of peanut butter. Blend until smooth.
Step 6.
Add the blended mixture to the pan along with the coconut milk. Allow it to bubble down and thicken.
Step 7.
Add a handful of coriander, salt, pepper and the juice of a whole lemon.
Step 8.
Serve on steaming rice (cook according to pack instructions) and sprinkle some crushed peanuts over the top. Tuck in to the creamiest curry ever!
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