Butternut, Peanut & Tomato Curry

Name: Butternut, Peanut & Tomato Curry
Prep time: PT20 MINS
Cook time: PT3 HOURS (BEEF VERSION), 1 HOUR (BUTTERNUT VERSION)
Yield: 4 - 6
Ingredients: {"type":"root","children":[{"type":"list","listType":"unordered","children":[{"type":"list-item","children":[{"type":"text","value":"400g diced butternut squash (OR 400g diced beef + 200g squash)"}]},{"type":"list-item","children":[{"type":"text","value":"2 onions finely sliced"}]},{"type":"list-item","children":[{"type":"text","value":"2 tablespoons rogan josh curry paste"}]},{"type":"list-item","children":[{"type":"text","value":"1 tin peeled and chopped tomatoes"}]},{"type":"list-item","children":[{"type":"text","value":"1 tin coconut milk"}]},{"type":"list-item","children":[{"type":"text","value":"4 cloves garlic, minced"}]},{"type":"list-item","children":[{"type":"text","value":"1/2 cup of Smoked Chilli Peanut Butter"}]},{"type":"list-item","children":[{"type":"text","value":"2 large handfuls of spinach"}]}]}]}

Comfort Food Easy Feed A Crowd Healthy Smoked Chilli

Aromatic, fresh and super simple to make, we love this nutty take on a classic curry.

Prep 20 mins

Cook 3 hours (beef version), 1 hour (butternut version)

Serves 4 - 6

Equipment Needed

Large pan, spatula

Ingredients

400g diced butternut squash (OR 400g diced beef + 200g squash)
2 onions finely sliced
2 tablespoons rogan josh curry paste
1 tin peeled and chopped tomatoes
1 tin coconut milk
4 cloves garlic, minced
1/2 cup of Smoked Chilli Peanut Butter
2 large handfuls of spinach

Method

1. In a large hot pan, sear the beef in batches until dark brown all over, if you're opting to use. Then remove from the pan and set aside.

2. In the same pan gently fry the onions and garlic until soft and tender before adding the butternut squash, curry paste and the meat if using. Cook for 5-10 mins until everything has softened.

3. Add the tinned tomatoes, coconut milk, peanut butter and about a can of water.

4. Simmer gently for 3 hours to tenderise the beef, if not using 1 hour will be fine.

5. Season curry to taste with salt and pepper.

6. Add the spinach and wilt before serving with lots of fresh coriander, zingy carrot salad and fluffy naan.