Satay Squash, Mushroom & Cauliflower Curry

_INGREDIENTS:

• 2 small carrots, sliced
• 2 cups diced squash
• 1 onion (brown or red), diced
• 1 cup cauliflower, cut into small florets
• 200g mushrooms, quartered
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 2 Tbsp red Thai curry paste (use less if you prefer mild)
• 1 tin (400g) chickpeas, drained and rinsed
• 1 tin (425ml) coconut milk
• 500ml vegetable stock
• 4 Tbsp peanut butter
• 1 ½ Tbsp soy sauce
• Juice of ½ lime
• ½ cup chopped roasted peanuts
• Salt, to taste
• Oil, for cooking
• Fresh coriander, to serve (optional)

_{INSTRUCTIONS:}

1. Prep the veg: dice the onion, slice the carrots, cut the cauliflower into florets, and quarter the mushrooms. Mince the garlic and ginger. Cut the squash in half, scoop out the seeds, and dice into cubes.
2. Cook the base: heat oil in a large pan. Add the onion, garlic, and ginger, and sauté until soft and fragrant. Stir in the curry paste and cook for 1–2 minutes.
3. Build the sauce: add peanut butter and stir through. Pour in the stock and whisk until smooth.
4. Simmer the veggies: add carrots, squash, and cauliflower. Stir, then simmer for 10 minutes.
5. Finish the curry: add chickpeas, coconut milk, mushrooms, and soy sauce. Simmer gently on low heat for another 15–20 minutes, covered, until the vegetables are tender.
6. Season & serve: stir in lime juice, season with salt, and top with chopped peanuts and coriander. Serve with rice or quinoa.