Tenderstem® & butternut squash satay curry
15 mins preparation
50 mins cooking
- 200g Tenderstem®, trimmed
- 600g butternut squash (roughly ½ of a large squash), peeled and chopped
- 1 tbsp coconut oil
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 3 tbsp red thai curry paste
- 400ml full fat coconut milk
- 1 tbsp smooth peanut butter
- 1 lime, juiced
- Coriander, to serve
- Dry roasted peanuts, to serve
- Start by preparing all of the ingredients as above.
- Heat the oil over a medium heat, add the onion and soften for 10 minutes. Add the garlic, chilli and curry paste, stir and cook for 2 minutes more.
- Add the squash, peanut butter and coconut milk with 250ml water and stir everything together. Turn down the heat to low, put the lid on and simmer for 30 - 35 minutes, until the squash is soft but still holding its shape. Stir every so often and add a little more water if needed.
- Add the Tenderstem® and continue to simmer for a further 5 - 8 minutes, until tender but still with some bite.
- Finish with with the lime juice and seasoning to taste. Garnish with peanuts and coriander, serve with rice or naan bread.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.