No-waste peanut & squash curry - Good Food Middle East
Turn leftover squash – and the seeds – into a rich curry thickened with coconut milk and peanut butter. It’s a flavourful, eco-friendly meal that only needs 15
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 185g brown rice
- 50ml olive oil , plus 1 tsp
- 2 tbsp roasted salted peanuts , roughly chopped
- 1 tsp chilli flakes
- 200g block tempeh , cut into 2.5cm cubes
- 1 small butternut squash , unpeeled and halved
- 1 leek , halved and finely sliced
- 2 tsp ground cumin
- 400ml can coconut milk
- 2 tbsp smooth peanut butter
- 200g long-stemmed broccoli
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