• 1 tbsp sunflower oil
  • 1 large onion, sliced
  • 3 cloves of garlic, crushed
  • 1 tbsp grated ginger
  • 1 red chili, deseeded and diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 400g butternut squash, peeled and cut into 1cm cubes
  • 400 ml lighter coconut milk
  • 3 tbsp smooth peanut butter
  • 460 g chicken breast fillet portions, cut into strips
  • 100g baby-leaf spinach
  • 2 medium tomatoes, diced
  • 1 handful coriander, roughly chopped
  • 2 tbsp unsalted peanuts, toasted and chopped


  1. 1

    Heat the oil in a large casserole dish with a lid. Add the onion and fry for 10 minutes until golden and softened. Add the garlic, ginger and chilli and cook for a further 1 minute. Add the dried spices and cook for another 1 minute. 

  2. 2

    Stir in the butternut squash, then add the coconut milk, 100ml water and the peanut butter. Season, cover with the lid and simmer for 10 minutes. 

  3. 3

    Add the chicken, spinach and tomatoes, remove the lid, then simmer for 30 minutes, until the squash is tender but not falling apart and the sauce has thickened. Remove from the heat and stir through most of the coriander, reserving a little to garnish. Sprinkle over the remaining coriander and the chopped peanuts to serve.

Nutritional Details

Each serving provides
  • Energy 1800kj 430kcal 22%
  • Fat 22.0g 31%
  • Saturates 7.2g 36%
  • Sugars 13.0g 14%
  • Salt 0.38g 6%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

19.2g carbohydrate 4.9g fibre 36.8g protein

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