Go Back
–+ servings

Peanut Butter Squash Curry

Please rate us
A flavorful and heartwarming dish combining creamy peanut butter and vibrant butternut squash with aromatic spices for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the aromatic paste
  • 6 cloves 6 garlic cloves
  • 3 stalks 3 lemongrass stalks, bashed and roughly chopped
  • 1 thumb-sized piece Thumb-sized piece of ginger, peeled and chopped
  • 1 tbsp 1 tbsp ground cumin
  • 1 tbsp 1 tbsp ground coriander
  • 1 tbsp 1 tbsp ground turmeric
  • 2 whole 2 red chillies (1 roughly chopped and 1 sliced to serve, optional) Adjust for spice preference
  • 1 small 1 small onion, roughly chopped
  • 1 large splash A large splash of water For blending
  • 1 pinch A pinch of salt For blending
For the curry
  • 2 tbsp 2 tbsp vegetable oil For cooking the paste
  • 1 whole 1 butternut squash, peeled, deseeded, and cut into chunks
  • 1 tbsp 1 tbsp light brown soft sugar
  • 100 g 100g smooth peanut butter
  • 3 tbsp 3 tbsp soy sauce
  • 440 ml 440ml can coconut milk
  • 250 ml 250ml vegetable stock
  • 1 whole 1 lime, juiced
  • 1 small bunch Fresh coriander, chopped For garnish
  • 1 small handful Peanuts, roughly chopped (optional) For garnish
  • to serve as needed Cooked rice for serving

Method
 

Preparation
  1. Start by blitzing the garlic, lemongrass, ginger, spices, chillies, and onion in a food processor, adding a large splash of water and a pinch of salt. Blend until smooth.
  2. Heat the vegetable oil in a pan over medium heat. Cook the paste for 8-10 minutes, stirring frequently until it begins to split, releasing its incredible aroma.
Cooking
  1. Stir in the butternut squash, ensuring it’s well coated with the paste.
  2. Next, add in the brown sugar, peanut butter, and soy sauce. Stir until everything is combined and looks deliciously creamy.
  3. Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer.
  4. Season to taste and let it simmer for 30-35 minutes, stirring occasionally, until the squash is tender.
  5. When finished, turn off the heat, squeeze in the fresh lime juice, and sprinkle over the chopped coriander and sliced chilli. Optionally, add some roughly chopped peanuts for a crunchy texture.
Serving
  1. Serve the curry over a generous bed of cooked rice.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 6gSugar: 10g

Notes

This curry is versatile; serve it hot with rice, garnished with coriander and chillies. Pairs well with naan or salad. For a twist, add yogurt or sesame seeds.
Tried this recipe?Let us know how it was!