Satay Squash & Cauliflower Curry | Easy Weeknight Dinners | Wonky Box

Ingredients

• 2 small carrots, sliced
• 2 cups diced squash
• 1 onion (brown or red), diced
• 1 cup cauliflower, cut into small florets
• 200g mushrooms, quartered
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 2 Tbsp red Thai curry paste (use less if you prefer mild)
• 1 tin (400g) chickpeas, drained and rinsed
• 1 tin (425ml) coconut milk
• 500ml vegetable stock
• 4 Tbsp peanut butter
• 1 ½ Tbsp soy sauce
• Juice of ½ lime
• ½ cup chopped roasted peanuts
• Salt, to taste
• Oil, for cooking
• Fresh coriander, to serve (optional)