Time to try cooking this – 3 Nut Curry.
Butternut, coconut and peanut.
I don’t have any proper measurements, it’s all a bit approximate
Sweat down onions and garlic and a red chilli, then add chopped butternut (in large chunks) and I tend to add peppers and chick peas – but use any other veg you fancy.
If you want to – you can make it more ‘thai’ or ‘indian’ by adding extra spices, but I tend to leave it as it is.
When the vegetables are becoming slightly tender, add tinned chopped tomatoes (and i tend to add a tsp of sugar to take the edge off them)
Simmer the veg for about 10 mins, and then add a tin of coconut milk (you may need more than 1 tin for 8)
To finish it off, add a large dollop of crunchy peanut butter. The peanut gives a fantastic edge to it.
Chop a handful of coriander and sprinkle it on just as you’re about to serve it.
Serve with brown rice,