Squash & Peanut Butter Curry

Name: Peanut Butter Squash & Chickpea Curry | High-Fibre Vegan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 people
Cuisine: Indian
Ingredients: oil; 1 red onion, peeled + diced; 1 large thumb of ginger, peeled + diced; 5 garlic cloves, peeled + diced; 1.5 tbsp ground cumin; 0.5 tbsp mustard seeds; 1 tbsp ground coriander; 1 tbsp garam masala; 3 red chillies, diced (deseeded if you like for less heat); 1 x 400 g tin of chopped tomatoes; 1 x 400 ml tin of coconut milk; 2 tbsp tomato purée; 4 tbsp smooth peanut butter; 1 tbsp soy sauce, or tamari for gluten-free; pinch of salt; 1 butternut squash, peeled + diced into small cubes; 1 x 400 g tin of chickpeas, drained + rinsed; 150 g green beans, trimmed; 1 lime, juice only; basmati rice for 6 people; 0.5 red onion, peeled + thinly sliced; 0.5 tbsp apple cider vinegar; 1 large handful of dry roasted peanuts, roughly chopped; 1 large handful of fresh coriander, leaves roughly chopped; 1 lime, cut into wedges