Satay Squash Curry - Brighton and Hove Food Partnership

Ingredients

• 1 tbsp coconut oil (or veg oil)
• 1 onion, chopped
• 2 garlic cloves, grated
• thumb-sized piece ginger, grated
• 3 tsp curry powder
• 1 tbsp smooth peanut butter
• 500g butternut squash, peeled and cut into chunks
• 400ml can coconut milk
• 200g bag spinach
• 1 lime, juiced
• dry roasted peanuts to serve
• cooked rice, to serve (optional)