1 Tbls Sunflower Oil
1 Onion, finely chopped
1 Tbls Fresh Ginger, grated
2 Clove Garlic, finely chopped
1 tsp ground Cumin
1 tsp ground Coriander
1 tsp ground Cinnamon
1 Whole Red Chilli. De-seeded and finely chopped
1 cup (250mls) Chicken Stock
2 Tbls Tomato Puree
¼ cup Peanut Butter (preferably crunchy)
1 tsp Sugar
¼ tsp Salt
Handful of fresh Coriander, for garnish
1 large Butternut
300g Colcom Bacon, finely diced and fried until crispy
Method for the Butternut
Wrap the unpeeled butternut in foil and place in coals for about 1 hour or bake in the oven at 180°C for about 1½ hours.
(The cooking time depends on the size of the butternut i.e. less time if it is smaller.)
After cooking, cut the butternut lengthways, discard the seeds and scoop flesh out of the skins, keeping it chunky. Keep warm.
Method for the sauce
Heat the oil in a medium sized saucepan on low to medium heat.
Sauté the onions until they start to become translucent, add the garlic and sauté for another minute or two.
Add the rest of the ingredients, except fresh coriander. Stir until smooth. Simmer until mixture has thickened.
Place the butternut chunks in a serving bowl or on a platter, cover with sauce and garnish with fresh coriander and bacon.