Pumpkin and Swede Curry

it’s creamy and spicy all at the same time! Perfect for a cold day

Just like “Strictly”, we too are doing a Halloween special…

800g pumpkin/squash/swede, peeled, deseeded and roughly diced (we used 50/50 swede/squash)

400ml can coconut milk

2 red onions, cut in to thin wedges

1 red and 1 green pepper, sliced

150g spinach

4 garlic cloves, finely chopped

1cm fresh ginger, peeled and finely chopped

1 tsp dried chilli flakes (or 2 fresh red chillies, deseeded and finely chopped)

Handful fresh coriander, chopped

1 tbsp soy sauce

Zest and juice of 1 lime

1 tsp tomato puree

2 heaped tbsp PB Fit Powder (or 2 tbsp crunchy peanut butter)

2 lime leaves

1 tsp sugar

2 tbsp rapeseed oil


Stir the PB Fit powder into 200ml hot water, then add the tomato puree, lime juice and zest, soy sauce and sugar, and set aside.

Heat the oil in a good sized pan and fry off the onions for a few minutes on high (think stir fry).

Add the pumpkin/squash/swede and peppers, and cook for another couple of minutes.

Stir in the chopped garlic, chilli, ginger and coriander, then add the coconut milk and the peanut butter mixture.

Cook over a brisk heat for 15-20 minutes until the sauce has thickened slightly, and the veg is cooked through.

Add the spinach, stirring through till wilted.

Season to taste, adding more soy sauce if required.

Serve with rice and more chopped fresh coriander.

What's In The Bag? - Thursday 1st November 2018
What's In The Bag? - Thursday 25th October 2018