Mild & Creamy Satay Squash Curry with Basmati Rice Recipe

Ingredients

1 butternut squash
2 onions
2 red peppers
2 garlic cloves
A thumb of ginger
1 tbsp vegetable curry powder
400ml coconut milk
2 tbsp tamari
80g peanut butter
270g white basmati rice
60g peanuts
100g baby leaf spinach
1 lime
A handful of coriander

Prep: 20 mins | Cook: 30 mins

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Method

1. Trim the top and bottom off the butternut squash, then peel and slice it in half lengthways. Scoop out the seeds and membrane (see our tip on what to do with them). Chop the flesh into bite-sized pieces. Peel and thinly slice the onions. Halve the red peppers, scoop out the seeds and white pith, then chop into bite-sized pieces. Peel and grate the garlic and ginger.

2. Drizzle 1 tbsp oil into a large pan placed over a medium heat. Slide the squash, onions and peppers into the pan and season with a good pinch of salt and pepper. Fry for 8–10 mins, stirring occasionally, till slightly softened.

3. Meanwhile, fill and boil your kettle. When the veg have softened, add the curry powder, garlic and ginger and fry for 2 mins, stirring frequently, till the pan smells aromatic. Pour in the coconut milk and 300ml hot water from the kettle. Add the tamari and peanut butter, along with a pinch of sugar from your cupboard, if using. Stir well and bring to the boil. Pop a lid on the pan, reduce the heat and simmer for 20 mins, till the squash is tender and the sauce has thickened a little.

4. While the curry simmers, rinse the basmati rice under cold water, then tip into a medium-sized pan and add a pinch of salt. Pour in 500ml hot water from the kettle and swirl to combine. Cover and bring to the boil, then turn the heat right down. Simmer very gently for 8 mins, till all the water has been absorbed. Take off the heat and set aside to steam, lid on, for 5–10 mins to finish cooking.

5. Tip in the peanuts into a dry frying pan and toast for 3–4 mins, shaking the pan occasionally, till golden. Tip onto a chopping board to cool, then roughly chop.

6. When the curry has simmered for 20 mins, add the spinach to the pan. Stir well and simmer for a further 2 mins, till the leaves are wilted. Grate the lime zest into the sauce and squeeze in the juice from one half. Taste and add more salt, pepper or sugar, if needed.

7. Divide the rice between plates or bowls and top with the curry. Tear over the coriander leaves, sprinkle with the peanuts and serve with lime wedges on the side for squeezing.

8. Love Your Leftovers
The curry will keep for up to 3 days in the fridge in airtight tubs. Divide the veg and sauce between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.

9. No Waste, More Taste
You can turn the seeds from your squash into a tasty snack. Pull off any threads of flesh stuck to them, then tip the seeds into a bowl. Add a glug of oil, a pinch of salt and your choice of spices (smoked paprika, ground cumin, garam masala or cinnamon are all good choices). Toss to coat. Fry in a dry frying pan set on a medium heat for 3-4 mins, stirring occasionally, till puffed up and browned. Store in an airtight tub for up to 7 days.