1 large onion, chopped

2 cloves of garlic

1/4 teaspoon chilli powder

1/2 teaspoon curry powder

350g peeled & chopped pumpkin

250g peeled & chopped sweet potato

1 teaspoon chicken stock

3 tablespoons crunchy peanut better (Kraft really does taste best!)



Fry onion, garlic, chilli powder and curry powder for a few minutes.

Add stock, pumpking and sweet potato.

Add just enough water to almost-cover veges.

Simmer covered until soft veges soft.


Mix through peanut butter whilst still hot.



Vegetables in with stock, ready to simmer.


This receipe has been linked up at:
Mummy’s Underserved Blessings for the Weekend Cookbook
B Being Cool for #teamfriday posts about Health, Fitness and Recipes
Domesblissity for Thriving on Thursday
Your Thriving Family for Weekend Whatever
These Peas Taste Funny for Link it up Thursday