Spice up your lunch or dinner with this delicious summer peanut butter curry from Lorna Jane…

Lorna Jane’s Philosophy… 

“I truly believe there is a strong connection between what we eat and the way we look, think and feel. So, if you’re serious about taking care of yourself both physically and mentally, you need to look at your food rituals and the way you nourish your body every single day. Clean eating changed my life and I know it can do the same for you.”

What You Need

2 tbsp coconut oil
1 medium brown onion, finely chopped
2 garlic cloves, thinly sliced
1cm piece ginger, finely grated
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground chilli
2 cups vegetable stock
1 tin (about 400g) chopped tomatoes
½ cup crunchy peanut butter
200g butternut, cut into 1cm cubes
450g cauliflower, cut into florets
1 tsp garam masala
60g full-fat plain yoghurt, plus extra to serve
Coriander leaves

Method

1/ Heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (about five minutes). Add ginger and cook until fragrant (two minutes); add spices (except garam masala) and stir until fragrant.
2/ Add stock, tomatoes, peanut butter and butternut, cover and simmer until starting to become tender (five minutes). Add cauliflower, cover and simmer until tender (10 minutes).
3/ Stir in garam masala and yoghurt, scatter with coriander and serve hot with extra yoghurt.

Cooks tips: Roast the butternut before adding it to the curry for a different, richer flavour.

SERVES 4. Per serving: 1 630kJ, 30.2g fat (12.2g sat), 20.4g carbs, 15.4g protein, 9.1g fibre

Recipes extracted from Clean and Simple Eating by Lorna Jane’s Move Nourish Believe Team, R599, Lornajane.co.za