Peanut butter rainbow rice
Enjoy a colourful bowl of healthy goodness with chicken, rice and veg. A great family dish that's freezable, the peanut butter dressing will prove popular!
Coconut cashew & butternut squash curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp oil
- 1 onionfinely chopped
- 3 garlic clovesfinley chopped
- 1cm piece of gingerpeeled and grated
- 2 tbsp mild curry powder
- 400g can coconut milk
- 200g can chopped tomatoes
- 75g cashew nutsblitzed to a fine powder
- 4 tbsp raisins
- 400g can chickpeasdrained
- 1 large butternut squashpeeled and cut into chunks (about 750g prepared weight)
- rice, naan breads and pickles, to serve (optional)
Nutrition: Per serving
- kcal563
- fat29g
- saturates17g
- carbs56g
- sugars35g
- fibre12ghigh
- protein14g
- salt0.1g
Method
step 1
Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
step 2
Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.
