A one-pot wonder dish.
¼ cup of Liberation Foods peanut butter
1 400g can of coconut milk (we recommend Ma's Coconut Milk from JTS!)
1 cup water
½ tablespoon maple syrup
½ tablespoon of oil
1 onion finely diced
2 large garlic cloves minced
1 tablespoon grated ginger
2 tablespoons vegan Thai red curry paste
800g butternut pumpkin cut into 2cm cubes
Juice from ½ a lime
½ cup roughly chopped coriander
¼ cup roughly chopped peanuts
2 finely sliced spring onions
In a large mixing bowl, whisk together peanut butter, coconut milk, water and maple syrup and set aside.
Heat oil in a large deep frying pan over a medium heat. Add the onions and cook for 5 minutes until translucent. Add the ginger, garlic and Thai red curry paste and cook for a further 2 minutes until fragrant, then add the earlier prepared peanut butter mixture to the frying pan and stir thoroughly.
Add the butternut, then reduce the heat and cook at a low simmer for 30-35 minutes until the butternut is cooked through. Stir every 5-10 minutes to avoid catching. If the curry gets too thick or catches on the bottom of the pan, add water 1/2c at a time until you have the desired consistency.
Remove from the heat and stir in the lime juice, coriander, peanuts and spring onions, while leaving some for garnish.
Serve as is or over a bed of rice.
Recipe development and photogrpahy by Nadia June.