Ingredients (serves 4)
2 onions, 1 roughly chopped and 1 diced
5cm piece of ginger, roughly chopped
3 cloves garlic
4 tbsp tomato purée
150g crunchy peanut butter (100% peanuts)
2 tsp coriander seeds, toasted and crushed
2 tsp ground cumin
1 tsp freshly ground black pepper
100g coconut cream
750ml vegetable stock
600g squash, cut into 3cm chunks
250g kale, green beans or other green veg
coriander & lime wedges to serve
4 baking potatoes, baked!
Step 1: Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
Step 2: Heat a large casserole dish over a medium heat and add 2 tbsp of olive oil. As you add more ingredients, the dish is going to start being too small! Start with a large dish
Step 3:Fry the diced onion with a pinch of salt for 5 minutes until softened. Then add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
Step 4: Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
Step 5: Stir the squash chunks into the sauce, cover and cook for 15 minutes.
Step 6: Add the kale and/or other greens, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.
Plate up with the baked potato, scatter with coriander to serve, with lime wedges for squeezing