A curry that sits somewhere between South India and Sri Lanka, it combines peanut, coconut, cardamom and lime. It’s a fragrant, creamy, slightly mellow curry, but ramp up the chilli heat if you want a less mellow version. You can mix and match to whatever squash is in season, but our favourites are sweet potato and regular butternut squash.
Prep time: 30 mins
Cook time: 10 mins
240g Rude Health Peanut Drink
850g pumpkin or butternut squash, peeled deseeded and diced
1tsp ground turmeric
3 green cardamom pods, deseeded and ground
1tbsp tomato puree
Salt & pepper
2tbsp coconut oil
1 red large onion, quartered
1-2 small red chillies, de-seeded (use the seeds and/or more if you’d like this spicy)
1cm piece of ginger
4 large, ripe tomatoes diced
2tbsp peanut butter
2tsp coconut sugar
160g coconut cream
Zest and ½ lime (feel free to add more to taste)
1 small bunch fresh coriander leaves, chopped
- Preheat the oven to 200c (fan). Coat the pumpkin with the spices, tomato puree and a tbsp of the oil. Put the coated pumpkin in a roasting tin and roast the pumpkin until soft, about 20-25 minutes.
- While the pumpkin is roasting, make the sauce by putting the onion, chilli and ginger with a dash of water into a food processor and blending it into a paste.
- Heat a large frying pan over a medium heat and melt the remaining oil. Cook the onion, chilli and ginger paste for 1-2 minutes, stirring frequently to prevent burning. Then add the curry leaves and cook for another minute, until the curry leaves are fragrant.
- Turn down the heat slightly and add the chopped tomatoes to the pan. Allow these to cook down for approximately 10-12 minutes, stirring occasionally, until the pan’s contents resemble a think sauce.
- Next, add the peanut butter, sugar, coconut cream and peanut drink and simmer for another 8-10 minutes. Add salt & pepper to taste.
- Add the roasted pumpkin, be sure to scrape in all the lovely crisp bits from the tin. Allow this to simmer for another 2-3 minutes until everything is heated through.
- Finish by stirring through the lime juice and coriander. Check the seasoning and add more salt and pepper, if you wish. Serve with your choice of grain and/or raita.
- Eat now, thank us later.