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Satay Butternut Curry

Serves: 6Category: Vegetarian, CurryCourse: MainMachine: Blender, Cooking MachineTotal time (min.): 60
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A rich peanut based curry perfect served with coconut rice and a sprinkling of fresh chopped coriander. Use a stick blender or blender attachment to create the base for the sauce.

Ingredients

Tools

Method

  1. Pre-heat oven - 180°C
  2. Grease and line a clean baking tray with parchment paper
  3. Add butternut squash, ground coriander, ground turmeric, paprika, sugar, curry powder, ground cumin, chili powder and oil to a clean large mixing bowl
  4. Mix evenly until coated
  5. Transfer content of large mixing bowl to baking tray
  6. Bake until golden brown then set aside - 25 min, 180°C
  7. Attach the Stir Tool
  8. Add oil to the Cooking Chef XL Bowl
  9. Lift the Cooking Chef head and fit the heat shield
  10. Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
  11. Then add red chili, shallot and garlic clove to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until translucent - 5 min, 120°C, Stir 1
  13. Transfer content of Cooking Chef XL Bowl to Glass thermoresist blender
  14. Add vegetable stock and peanuts to the Glass thermoresist blender
  15. Assemble the attachment to the machine
  16. Blend until smooth
  17. Clean Cooking Chef bowl
  18. Attach the Creaming Beater
  19. Transfer content of Glass thermoresist blender to Cooking Chef XL Bowl
  20. Add dark soy sauce, coconut milk, peanut butter, lime juice, kecap manis and kaffir lime leaves to the Cooking Chef XL Bowl
  21. Cook with splashguard fitted until fragrant - 5 min, 120°C, Stir 1
  22. Transfer roasted vegetables to Cooking Chef XL Bowl
  23. Add spinach to the Cooking Chef XL Bowl
  24. Attach the Stir Tool
  25. Cook with splashguard fitted until cooked through - 10 min, 105°C, Stir 1
  26. Serve

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