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Saturday, 4 August 2012

Butternut Squash, Spinach and Peanut Curry

This recipe is from the ‘soulful grub’ section of Spooning with Rosie by Rosie Lovell, which I wrote about in the Interlude 2 blog post. She writes that this is the dish she makes when she is feeling really blue, and this is something I can really relate to. It is rich, filling and comforting, and really easy to make. It is, “just the thing when you are feeling the effects of a late night or the sudden onset on despondency.” Its just all about the peanut butter. As you may have noticed, I cook with it a lot. I tend to always have 2 jars on the go – a 40oz (over a kilo) jar of crunchy skippy for eating, and something cheaper for cooking with. All of the three peanut butter-based stew/curries are very different, but I think that this one, together with the kale and pineapple one are some of my most successful vegetarian entrees ever. This dish was really delicious and I highly recommend it. Thanks to Vikki for pointing it out to me.

As with any of my recipes, feel free to adjust/change the veggies as you please.


1 small/medium butternut squash, peeled and cut into 2cm chunks
1 large onion, diced not too small
1-2 sweet potatoes, peeled and cut into slightly larger chunks than the squash
1 aubergine cut into chunks, some trimmed okra or whatever else you fancy
2 garlic cloves, smashed and finely chopped
1 fresh chill, finely chopped (she recommends removing half of the seeds – I actually didn’t have one so used 2 small dried chillies, I like it spicy)
2tbsp sunflower oil
1 tsp curry powder (I used medium heat)
1 tsp cayenne pepper
2 tins chopped tomatoes
3 generous tbsp peanut butter (preferably crunchy)
1 bag baby spinach
Generous pinch of granulated sugar
Lots of black pepper (freshly ground, not that horrible cigarette-ash powder stuff)

Heat the oil in a large saucepan, add the squash and onion and sweat for about 5 minutes before adding the garlic and chilli. Fry for a few more minutes and add the spices. Coat all the veggies and cook for a few minutes more. Add the tomatoes and the sweet potato and bring to the boil. Put the lid on and let everything simmer for 15-25 minutes, until the veggies are cooked through, but not falling apart.

After the are cooked, skim a ladle of sauce off the top of the pan, and place it in a jug or bowl with the peanut butter. Blend it all together until fully incorporated and then return to the pan and stir into the curry. Fold in the spinach, plus a little water if its too thick and the sugar. Put the lid back no the pan for a few more minutes until the spinach is wilted and the curry has a silky, thick texture. Season with lots of pepper and serve in bowls with rice and/or bread. This is really good with a squeeze of fresh lemon or lime juice.

1 comment:

  1. I recently made this using healthy hippy no-added-anything peanut butter, and it was really delicious but (obviously) needed more salt added!