Pumpkin and peanut curry recipe | delicious. magazine

Ingredients

• 2 tbsp crunchy peanut butter
• 1 tsp tomato purée
• Zest and juice of 1 lime
• 1 tbsp soy sauce or Thai fish sauce
• 1 tsp sugar
• Small handful fresh coriander, with roots (if possible)
• 2 red chillies, halved and deseeded
• 4 garlic cloves
• 1cm piece fresh ginger
• 2 tbsp vegetable oil
• 2 red onions, cut into thin wedges
• 800g pumpkin or butternut squash, peeled, deseeded and roughly diced
• 400ml can coconut milk