Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of sunflower oil in a large wok or pan over medium-high heat.

2. 2

   Add 500 grams of diced boneless, skinless chicken breast and stir-fry for 5 minutes until lightly browned.

3. 3

   Stir in 1 chopped large onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger, cooking for 3 minutes until aromatic.

4. 4

   Add 2 teaspoons of mild curry powder, 1 teaspoon of turmeric powder, 0.5 teaspoon of ground cumin, and 0.25 teaspoon of chili flakes, cooking for 1 minute until fragrant.

5. 5

   Introduce 800 grams of diced butternut squash and 1 sliced red bell pepper, then pour in 0.5 cup of chicken broth, 2 tablespoons of apricot jam, and 1 tablespoon of soy sauce, bringing the mixture to a simmer and cooking for 10-12 minutes until the squash is tender-crisp.

6. 6

   Fold in 2 cups of fresh spinach and cook for 2 minutes until wilted, ensuring all ingredients are well combined.

7. 7

   Serve the Durban Sunset Butternut Stir-fry garnished with 0.25 cup of chopped fresh coriander and 0.25 cup of chopped roasted peanuts.