1 medium butternut squash, deseeded and chopped
5-6 new potatoes, chopped (skin left on if organic)
2 handfuls of spinach
2-3 cloves of garlic, finely chopped
1 small onion, finely chopped
2 chillies, finely chopped
2-3cm of fresh ginger, grated
1 lime, zest and juice
2 TBSP of crunchy almond butter
1 TBSP of tomato puree
1 TBSP of coconut aminos (soy sauce alternative)
Handful of cashew nuts, chopped
1 tin of coconut milk
Pink Himalayan or Celtic sea salt
1 TSP of organic, raw, virgin coconut oil
Add the almond butter, tomato puree, lime zest and juice, salt, pepper and the coconut aminos to 200ml of good quality hot water and stir thoroughly.
Part boil the potatoes for a few minutes to soften.
Heat the coconut oil in a large pan and fry off the onions until translucent. Add in the garlic, chilli and ginger and cook for a minute before pouring in the coconut milk and the almond butter mixture.
Add in the butternut squash and part boiled potatoes and simmer until the liquid has reduced and thickened and the vegetables are soft. This should take roughly 30 minutes. Add a little more water if necessary.
Add in a little of the chopped coriander and the peas whilst simmering.
Cook the rice according to the timing on the packet.
Just before taking the curry off the boil, add in the spinach and allow to wilt.
Serve the curry over a bed of rice and top with a handful of chopped coriander and cashew nuts.