Peanut Butter Squash Curry Recipe
Introduction
This Peanut Butter Squash Curry is a unique and flavorful vegetarian dish that combines creamy peanut butter with warm spices and tender butternut squash. It’s comforting, easy to make, and perfect for a cozy dinner served over rice.
Ingredients
- 6 garlic cloves
- 3 lemongrass stalks, bashed and roughly chopped
- Thumb-sized piece of ginger, peeled and chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 2 red chillies, 1 roughly chopped and 1 sliced to serve (optional)
- 1 small onion, roughly chopped
- 2 tbsp vegetable oil
- 1 butternut squash, peeled, deseeded and cut into chunks
- 1 tbsp light brown soft sugar
- 100g smooth peanut butter
- 3 tbsp soy sauce
- 440ml can coconut milk
- 250ml vegetable stock
- 1 lime, juiced
- Coriander, chopped
- Peanuts, roughly chopped (optional)
- Cooked rice, to serve
Instructions
- Step 1: Blitz the garlic, lemongrass, ginger, ground cumin, ground coriander, ground turmeric, one roughly chopped red chilli, onion, and a large splash of water in a food processor with a pinch of salt until you have a smooth paste.
- Step 2: Heat the vegetable oil in a large pan over medium heat. Cook the paste for 8 to 10 minutes until it splits and the flavors develop.
- Step 3: Stir the butternut squash chunks into the paste to coat them well. Add the light brown sugar, peanut butter, and soy sauce, stirring everything together until combined and heated through.
- Step 4: Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer. Season with salt and continue to simmer for 30 to 35 minutes, stirring often, until the squash is tender. Cooking time may vary between 15 to 45 minutes depending on the squash.
- Step 5: Turn off the heat, stir in the lime juice, then scatter over the chopped coriander, sliced red chilli, and chopped peanuts if using. Serve the curry hot with cooked rice.
Tips & Variations
- Adjust the amount of chilli to control the heat — omit entirely for a milder curry.
- Use crunchy peanut butter instead of smooth for added texture.
- Add other vegetables like spinach or kale towards the end for extra greens.
- Swap butternut squash for pumpkin or sweet potatoes if preferred.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry is too thick. This curry also freezes well for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, this recipe is naturally vegan as it uses vegetable stock and plant-based ingredients. Just make sure your soy sauce and peanut butter are vegan-friendly.
What can I serve with this curry?
This curry pairs well with cooked rice, naan bread, or even quinoa for a wholesome meal. A simple side of steamed greens can also complement the flavors nicely.
Print
Peanut Butter Squash Curry Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and flavorful Peanut Butter Squash Curry combining creamy peanut butter, warming spices, and tender butternut squash simmered in coconut milk, perfect for a comforting vegetarian meal served with rice.
Ingredients
Spice Paste
- 6 garlic cloves
- 3 lemongrass stalks, bashed and roughly chopped
- thumb-sized piece of ginger, peeled and chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 2 red chillies, 1 roughly chopped and 1 sliced to serve (optional)
- 1 small onion, roughly chopped
- pinch of salt
Main Curry
- 2 tbsp vegetable oil
- 1 butternut squash, peeled, deseeded and cut into chunks
- 1 tbsp light brown soft sugar
- 100g smooth peanut butter
- 3 tbsp soy sauce
- 440ml can coconut milk
- 250ml vegetable stock
- 1 lime, juiced
- Fresh coriander, chopped for garnish
- Peanuts, roughly chopped (optional, for garnish)
- Cooked rice, to serve
Instructions
- Prepare the Spice Paste: Combine garlic, lemongrass, ginger, ground cumin, ground coriander, ground turmeric, roughly chopped red chilli, onion, and a pinch of salt in a food processor with a splash of water. Blitz until smooth to create a fragrant spice paste.
- Cook the Paste: Heat vegetable oil in a pan over medium heat. Add the prepared spice paste and cook, stirring frequently, for 8-10 minutes until the oil starts to separate from the paste and it splits, releasing its aromas.
- Add Squash and Flavorings: Stir the butternut squash chunks into the cooked paste, ensuring they are well coated. Mix in the light brown soft sugar, smooth peanut butter, and soy sauce. Cook together until everything is thoroughly combined and heated through.
- Simmer the Curry: Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer, season with salt to taste, and cook for 30-35 minutes, stirring often. Check the squash periodically for tenderness as cooking time may vary between 15 and 45 minutes depending on the squash.
- Finish and Serve: Once the squash is tender, turn off the heat and stir in the lime juice. Garnish with chopped fresh coriander, sliced red chilli, and chopped peanuts if desired. Serve the curry hot alongside cooked rice.
Notes
- Adjust the number of chillies according to your preferred spice level or omit if you want a milder curry.
- Keep an eye on the squash’s tenderness as cooking times can vary depending on the size and ripeness of the squash.
- For a nut-free version, substitute peanut butter with tahini or sunflower seed butter.
- Serve with steamed basmati or jasmine rice for a complete meal.
- The curry can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian Fusion
Keywords: peanut butter curry, butternut squash curry, vegetarian curry, coconut milk curry, easy curry recipe, stovetop curry, spicy peanut sauce
