Sunflower oil, yellow onion, red bell pepper, butternut squash, garlic, ginger, red curry paste, peanut butter, coconut milk, pasata or chopped tomatoes, chickpeas, spinach, lime, salt and black pepper.
Sauté the onion and red pepper until the onion until it is soft and translucent.
Add the butternut squash, garlic, ginger and curry paste. Sauce for a few minutes.
Stir in the peanut butter, then add the tomatoes and coconut milk, stir well.
Add the canned chickpeas, stir and bring to a simmer. Cook until the butternut squash is tender.
Stir in the spinach and let it wilt.
HI, I'M HELENA! Welcome to my blog, The Delicious Plate! Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!