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Butternut curry with raw peanut butter
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- 300 gr butternut
- 2 tsp raw peanut butter
- 200 gr coconut milk
- 1 tbsp curry
- 1 peanuts handful
- Rosemary, thyme and salt
- Basmati or Thai rice
- Cut the butternut into small squares (with the skin) and cook in the oven with a spoonful of oil, thyme and rosemary for about 20 minutes. -
- Heat a stir fry pan with a tsp of oil and place the cooked butternut with curry and brown it for 5 minutes, stirring so as not to burn the spice.
- Mix the coconut milk with raw peanut butter and pour over the butternut, simmer for ten minutes.
- Serve with white rice and a handful of peanuts