Ingredients

• 800g Butternut Squash
• 1 Red Chili
• 1 Shallot
• 4 Garlic Cloves
• 250g Vegetable Stock
• 1 ½ teaspoons Ground Coriander
• 1 ½ teaspoons Ground Turmeric
• 1 ½ teaspoons Paprika
• 2 teaspoons Sugar
• 1 tablespoon Curry Powder
• 1 ½ teaspoons Ground Cumin
• ¼ teaspoon Chili Powder
• 4 tablespoons Oil
• 50g Peanuts
• 3 teaspoons Dark Soy Sauce
• 400g Coconut Milk
• 2 tablespoons Peanut Butter
• 2 tablespoons Lime Juice
• 2 teaspoons Kecap Manis
• 2 Kaffir Lime Leaves
• 100g Spinach

Tools

• Oven
• Parchment paper
• Wooden spoon
• Cooking Chef XL
• Large mixing bowl
• Baking tray - large
• Cooking chef xl bowl
• Glass thermoresist blender - cooking chef xl

Method

1. Pre-heat oven - 180°C
2. Grease and line a clean baking tray with parchment paper
3. Add butternut squash, ground coriander, ground turmeric, paprika, sugar, curry powder, ground cumin, chili powder and oil to a clean large mixing bowl
4. Mix evenly until coated
5. Transfer content of large mixing bowl to baking tray
6. Bake until golden brown then set aside - 25 min, 180°C
7. Attach the Stir Tool
8. Add oil to the Cooking Chef XL Bowl
9. Lift the Cooking Chef head and fit the heat shield
10. Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
11. Then add red chili, shallot and garlic clove to the Cooking Chef XL Bowl
12. Cook with splashguard fitted until translucent - 5 min, 120°C, Stir 1
13. Transfer content of Cooking Chef XL Bowl to Glass thermoresist blender
14. Add vegetable stock and peanuts to the Glass thermoresist blender
15. Assemble the attachment to the machine
16. Blend until smooth
17. Clean Cooking Chef bowl
18. Attach the Creaming Beater
19. Transfer content of Glass thermoresist blender to Cooking Chef XL Bowl
20. Add dark soy sauce, coconut milk, peanut butter, lime juice, kecap manis and kaffir lime leaves to the Cooking Chef XL Bowl
21. Cook with splashguard fitted until fragrant - 5 min, 120°C, Stir 1
22. Transfer roasted vegetables to Cooking Chef XL Bowl
23. Add spinach to the Cooking Chef XL Bowl
24. Attach the Stir Tool
25. Cook with splashguard fitted until cooked through - 10 min, 105°C, Stir 1
26. Serve

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