West African peanut stew

Begin by preparing the brown rice as per instructions, allow to cook while preparing the curry.

Heat the oil in a wok or large frying pan, over medium heat. Fry the onion, garlic, ginger, and chilli, until softened.

Add the pumpkin, curry powder, peanut butter, and lime juice, and cook for 2mins, stirring constantly.

Pour the vegetable stock and coconut milk into the wok, season with salt and pepper, bring to a boil, then reduce the heat to low and simmer for 8-10mins.

Add the peppers and cook for a further 3mins, or to desired softness.

Serve with brown rice, fresh coriander, and lime.