Slow cooker satay curry recipe

Ingredients

400ml tin light coconut milk

2 tbsp mild curry powder

1 reduced-salt vegetable stock cube, crumbled

4 tbsp smooth or crunchy peanut butter

1 small butternut squash (about 800g), peeled, deseeded and cut into 3-4cm chunks

200g frozen peas

125g baby spinach

1 lime, juiced​

cooked rice, to serve (optional)

Method

1 Put the coconut milk, curry powder, stock cube, peanut butter and squash in a 3.5ltr slow-cooker. Add 100ml water and mix well.

2 Cook on low for 3½-4 hrs until the squash is tender. Stir in the frozen peas for the final 15 mins, then turn off the slow-cooker and tip in the spinach and gently stir through the curry until it has wilted. Stir in the lime juice and taste for seasoning. Serve with rice, if you like.