• 1 tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 5cm piece, ginger
  • 2 red chillies, deseeded and finely chopped
  • 1 medium butternut squash, peeled, deseeded and cubed
  • 3 tbsp peanut butter
  • 400ml can light coconut milk
  • 400ml vegetable stock, made with ½ cube
  • 2 tbsp soy sauce
  • 2 tbsp pomegranate molasses
  • 200g tenderstem broccoli, trimmed
  • 300g fresh rice noodles
  • 2 tbsp coconut flakes, toasted
  • 100g pomegranate seeds
  • 1 lime, cut into wedges


  1. 1

    Heat the oil in a large saucepan. Cook the garlic, ginger and chillies for 2-3 minutes, or until aromatic.

  2. 2

    Add the butternut squash and cook for 4-5 minutes until beginning to soften, then add in the peanut butter. Stir together well, then pour in the coconut milk, stock, soy sauce and molasses, and bring to the boil.

  3. 3

    Simmer for 15-18 minutes, adding the broccoli and rice noodles for the last 2-3 minutes. The butternut should be tender and the sauce thickened slightly.

  4. 4

    To serve, divide between 4 bowls and sprinkle over the coconut flakes and pomegranate seeds. Garnish with a wedge of lime in each bowl.

Nutritional Details

Each serving provides
  • Energy 1901kj 454kcal 23%
  • Fat 22.9g 33%
  • Saturates 9.8g 49%
  • Sugars 19.5g 22%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 389kj/93kcal

Each serving provides

47.9g carbohydrate 5.4g fibre 11.3g protein

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