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
Scale
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
