Chilli and Lime Peanut Broccoli Curry

Vegan

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 4)

Metric

Imperial

1-2 tbsp 1-2 tbsp peanut butter
2 tsp 2 tsp mustard seeds
3 tbsp 3 tbsp coconut oil
400 g 14.1 oz butternut squash2cm cubed (skin on)
3 tsp 3 tsp garam masala
100 ml 3.4 fl oz coconut cream(from a can or packet)
5 cm 5 cm gingerdiced
2 tbsp 2 tbsp tomato puree
1 tbsp 1 tbsp chilli bean paste(optional)
1 tsp 1 tsp turmeric powder
300 g 10.6 oz broccoli3cm cubed (use the stem cut into 2cm cubes)
150 g 5.3 oz red onionsliced
60 g 2.1 oz peanutsroughly chopped
150 g 5.3 oz spinachroughly chopped
300-400 ml 10.1-13.5 fl oz waterboiling
1 1 vegetable stock cube
2 2 limejuiced

Lunch Dinner

Incredible umami flavours are packed into this veggie dish with delicious masalas, fiery chilli and rich coconut.

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 4)

Metric

Imperial

1-2 tbsp 1-2 tbsp peanut butter
2 tsp 2 tsp mustard seeds
3 tbsp 3 tbsp coconut oil
400 g 14.1 oz butternut squash2cm cubed (skin on)
3 tsp 3 tsp garam masala
100 ml 3.4 fl oz coconut cream(from a can or packet)
5 cm 5 cm gingerdiced
2 tbsp 2 tbsp tomato puree
1 tbsp 1 tbsp chilli bean paste(optional)
1 tsp 1 tsp turmeric powder
300 g 10.6 oz broccoli3cm cubed (use the stem cut into 2cm cubes)
150 g 5.3 oz red onionsliced
60 g 2.1 oz peanutsroughly chopped
150 g 5.3 oz spinachroughly chopped
300-400 ml 10.1-13.5 fl oz waterboiling
1 1 vegetable stock cube
2 2 limejuiced

Gather your ingredients.

Add the coconut oil to a large saucepan or casserole dish on medium heat. Add the pumpkin, broccoli stems, red onion, ginger, spices, half the peanuts and a big pinch of salt and pepper and sauté for 10 minutes until softened and fragrant.

Add the tomato paste, peanut butter, chilli paste, coconut cream, vegetable stock cube, water and simmer for 20 minutes, or until the squash is tender.add a splash more water if needed