Satay Butternut Curry

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    409
based on 24 ratings

A rich peanut based curry perfect served with coconut rice and a sprinkling of fresh chopped coriander. Use a stick blender or blender attachment to create the base for the sauce.

recipe updated 19 Feb 2025

Ingredients

  • Butternut squash icon
    Butternut squash
    800 g
  • Red chili icon
    Red chili
    1
  • Shallot icon
    Shallot
    1
  • Garlic clove icon
    Garlic clove
    4
  • Vegetable stock icon
    Vegetable stock
    250 g
  • Ground coriander icon
    Ground coriander
    1 ½ teaspoons
  • Ground turmeric icon
    Ground turmeric
    1 ½ teaspoons
  • Paprika icon
    Paprika
    1 ½ teaspoons
  • Sugar icon
    Sugar
    2 teaspoons
  • Curry powder icon
    Curry powder
    1 tablespoon
  • Ground cumin icon
    Ground cumin
    1 ½ teaspoons
  • Chilli powder icon
    Chilli powder
    ¼ teaspoon
  • Oil icon
    Oil
    4 tablespoons
  • Peanuts icon
    Peanuts
    50 g
  • Dark soy sauce icon
    Dark soy sauce
    3 teaspoons
  • Coconut milk icon
    Coconut milk
    400 g
  • Peanut butter icon
    Peanut butter
    2 tablespoons
  • Lime juice icon
    Lime juice
    2 tablespoons
  • Kecap manis icon
    Kecap manis
    2 teaspoons
  • Kaffir lime leaves icon
    Kaffir lime leaves
    2
  • Spinach icon
    Spinach
    100 g

Tools

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

Step preview

  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, chilli 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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