Butternut and Chickpea Curry with Crunchy Peanut Butter

This isn't a recipe of my own, but I absolutely have to share it. My friend Michelle had this curry for lunch at work last week and I was blown away when she gave me a little taste. It was funny because I had actually been craving a butternut curry and it was purely coincidental that she was having it that day.

This is a dish I will be repeating. Often.

Ingredients:

3 generous tbs natural crunchy peanut butter
1 tsp tomato paste
zest and juice of 1 lime
1 tbs soy sauce
1 tsp brown sugar
1 medium bunch coriander with stems
3-4 red chillies, chopped
4 cloves garlic
1 cm piece fresh ginger
3 tbs coconut oil
2 red onions thinly sliced
1 large butternut, peeled and cubed
1 can light coconut milk
200ml boiling water
1 tsp Himalayan salt
2 tins chickpeas, drained
1/4 cup coconut shavings, toasted in a dry pan

Dissolve the peanut butter in a jug with the boiling water. Add the tomato paste, sugar, soy sauce and lime zest and juice and combine. Set aside.

Remove the leaves from the coriander and keep in a separate bowl. Chop the stems as finely as possible, along with the ginger, garlic and chillies.

Heat the coconut oil in a large pot and fry the onions and salt on medium to high heat for about 5 minutes. Add the butternut cubes and chick peas and stir fry for a further 5 minutes. Then add the chopped coriander stems, ginger, garlic and chilli and fry for another 2-3 minutes. Add the coconut milk and peanut butter mix and stir. Bring to the boil and then turn the heat down and simmer for about 40 minutes or until the butternut is tender. Stir occasionally while simmering to allow some of the butternut to break and thicken the sauce. Add more soy sauce or salt to taste.

Serve with basmati rice and garnish with the coriander leaves and toasted coconut shavings.

Makes about 6 servings. 

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