Work has been keeping me distracted, so blogging about my vegan eats in the month of Veganuary has been low priority, but I have continued with the challenge and have to say I am doing very well indeed.
I am very tired when I get home, I think the early morning starts are getting to me now, especially when it is unwelcoming outside. The weather has been blustery, wet, icy, snowy and windy which is absolutely fine when your in a warm home or wrapped up well before stepping outdoors, but it has been playing havoc with our garden. The garden pergola has moved a bit more, its looking more like the 'leaning tower of Pisa', but unlike the Tower of Pisa this pergola will be falling down the next time we get a strong gust of gale force winds, we are certain of it. The greenhouse has lost a window pane. You lose one and its impacts on the rest of the greenhouse. We can only hope the weather calms down.
So back to food. Of course I have been cooking and eating, just not blogging about it. I have been making large one-pot meals. The most recent was a Butternut Squash and Peanut Butter Curry. I apologise in advance that there is no photograph as its just way to dark in the evening to take a photograph that would do the recipe justice. The recipe for the Butternut Squash Curry is exactly the same as the African Sweet Potato and Groundnut Curry. I just substituted the Sweet Potatoes for Butternut Squash. It was delish!
Peanut butter is a fabulous natural thickener. I do tend to buy the Meridian brand, but was recently tempted by this Mother Africa Peanut Butter jar as the colourful packaging and name grabbed my attention. Sometimes I am a sucker for labels, not designer labels though - I have never ever been a follower of fashion or trends, I know its not the case, but I do sometimes think that I must be among a small minority of people living in the U.K, and more specifically Wales who has not done a selfie?!
The recipe makes a rather large portion so you can imagine its great to come home to. It reheats either on the stove top or in the microwave.
Butternut Squash and Peanut Butter Curry
Serves 6 - 8 with rice
3 - 4 tablespoons vegetable oil
large onion, finely sliced
2 - 3 garlic cloves
1 teaspoon red chilli flakes
1 teaspoon curry powder
1 teaspoon cayenne pepper
Salt to taste
2 tins x 400g tinned tomatoes, chopped
1 butternut squash, peeled and chopped into bite size pieces
2 - 3 tablespoons crunchy or smooth peanut butter
In a wide pan, heat the oil, then stir in the onion and garlic and cook until soft, then stir in the spices and cook for a minute of so before stirring in the chopped tomatoes, Cook with the lid on for 20 minutes, stirring from time to time until the tomatoes have softened and become a thick sauce. Then stir in the chopped butternut squash and cook for a few minutes, before stirring in the water. Bring to a boil, the reduce heat and cook until the butternut squash is cooked, check by piercing a fork or knife through it. When the vegetable is soft, stir in the peanut butter and ensure it blends into the thick spiced tomato sauce. Adjust seasoning if necessary, then serve with either rice or bulgar wheat.