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When its cold, dark and you’ve had a long day at work, sometimes you just need a meal you can wack in a pan that will simmer away on its own accord so you can simply relax till dinner is ready!

This dish combines all my favourite flavours (including peanut butter of course) and it has gone down an absolute treat every time i’ve made it … give it a go to see what all the fuss is about 😀





150g Rice noodles

200ml coconut cream

50g Crunchy PB

1 TBSP sweet soy sauce

1 TBSP curry paste

1 large chopped onion

Clove of Garlic

1/2 TSP crushed ginger

Pinch of salt & chilli flakes to taste

200g Butternut squash

1 large red pepper

Handful of cabbage


-Simply cook your noodles whilst you fry your squash with the peppers, garlic and ginger.

-Add your paste, PB, cream, soy and seasonings & 100ml water then allow to simmer till it thickens (approx 10 mins

-Drain your noodles and stir through the curry sauce, season with desiccated coconut & chilli 🌶

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