How to make butternut squash satay curry
The classic peanut-based dish gets a veggie twist with vibrant squash and tenderstem broccoli
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Prep: 15 mins
Cook: 50 mins
Serves 4
200g tenderstem broccoli, trimmed
600g butternut squash (roughly ½ of a large squash), peeled and chopped
1 tbsp coconut oil
2 garlic cloves, finely chopped
1 red chilli, finely chopped
3 tbsp red thai curry paste
400ml full fat coconut milk
1 tbsp smooth peanut butter
1 lime, juiced
Coriander, to serve
Dry roasted peanuts, to serve
Heat the oil over a medium heat, add the onion and soften for 10 minutes. Add the garlic, chilli and curry paste, stir and cook for 2 minutes more.
Add the squash, peanut butter and coconut milk with 250ml of water and stir everything together. Turn down the heat to low, put the lid on and simmer for 30-35 minutes, until the squash is soft but still holding its shape. Stir every so often and add a little more water if needed.
Add the tenderstem and continue to simmer for a further 5-8 minutes, until tender but still with some bite.
Finish with with the lime juice and season to taste. Garnish with peanuts and coriander, and serve with rice or naan bread.
Recipe from tenderstem.co.uk
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