Subtle heat comes in many forms in this surprisingly simple butternut squash stew. Spicy flavours ensures the bulgur and chickpeas pack a punch while the ras-el-hanout gives a subtle spice to the creamy peanut butter sauce.
1 pack
Chickpeas
100 g
Couscous
(ContainsWheatMay be presentSoya)1 sachet
Peanut Butter
(ContainsPeanut)20 g
Peanuts
(ContainsPeanutMay be presentNuts, Sesame, Cereals containing gluten)1 pack
Coconut Milk
1 pack
Chopped Tomato with Onion & Garlic
1 piece
Diced Butternut Squash
1 sachet
Ras-el-Hanout
1 sachet
Korma Curry Paste
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
TIP: If you’re in a hurry you can boil the water in your kettle.