Peanut Butter Squash Curry Recipe

Introduction

This peanut butter squash curry is a comforting and flavorful dish that combines creamy peanut butter with warming spices and tender butternut squash. It’s a vibrant, aromatic curry perfect for a cozy dinner served alongside fluffy 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

1. Step 1: Blitz the garlic, lemongrass, ginger, ground cumin, ground coriander, ground turmeric, 1 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.
2. Step 2: Heat the vegetable oil in a pan and cook the paste for 8-10 minutes until it splits and becomes fragrant.
3. Step 3: Stir in the butternut squash chunks, coating them well in the paste.
4. Step 4: Add the light brown sugar, peanut butter, and soy sauce. Cook while stirring until everything is combined and heated through.
5. Step 5: Pour in the coconut milk and vegetable stock, bring the curry to a gentle simmer.
6. Step 6: Season to taste and let it simmer for 30-35 minutes, stirring often, until the butternut squash is tender. Cooking time may vary based on the squash.
7. Step 7: Turn off the heat and stir in the lime juice.
8. Step 8: Scatter over chopped fresh coriander, sliced red chilli, and peanuts if using.
9. Step 9: Serve the curry hot with cooked rice.

Tips & Variations

• Adjust the amount of chilli to suit your spice preference or omit it for a milder curry.
• Try substituting peanut butter with almond or cashew butter for a different nutty flavor.
• Adding a handful of spinach or kale towards the end of cooking adds color and nutrition.
• If you prefer a thicker curry, simmer uncovered for a few extra minutes to reduce the sauce.

Storage

Store leftover curry 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 or stock if the sauce has thickened too much. This curry also freezes well for up to 2 months; 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 long as you use vegetable stock and confirm your soy sauce is free from animal products.

What can I use instead of butternut squash?

You can substitute butternut squash with pumpkin or sweet potatoes. These will provide a similar sweetness and texture that works well in the curry.

Peanut Butter Squash Curry Recipe

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★★★★★

4.9 from 733 reviews

• Author: Luna
• Total Time: 55 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A rich and flavorful peanut butter squash curry combining aromatic spices, creamy coconut milk, and smooth peanut butter for a hearty, comforting vegetarian meal served with fragrant rice.

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Ingredients

Scale 1x2x3x

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, 1 sliced to serve, optional)
• 1 small onion, roughly chopped

Main Ingredients

• 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

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Instructions

1. Make the Spice Paste: Blitz the garlic, lemongrass, ginger, ground cumin, ground coriander, ground turmeric, 1 chopped red chilli, onion, and a large splash of water in a food processor with a pinch of salt until you get a smooth paste.
2. Cook the Paste: Heat the vegetable oil in a pan over medium heat. Add the spice paste and cook for 8-10 minutes, stirring occasionally, until the oil separates and the paste splits.
3. Add the Squash and Flavorings: Stir the chopped butternut squash into the pan, coating it thoroughly with the spice paste. Add the light brown sugar, smooth peanut butter, and soy sauce, then cook for a few minutes until everything is well combined.
4. Simmer the Curry: Pour in the coconut milk and vegetable stock. Bring the mixture to a simmer, then season to taste. Let it simmer gently for 30-35 minutes or until the squash is tender, stirring often. Cooking time may vary between 15 to 45 minutes depending on the squash.
5. Finish and Serve: Turn off the heat, then stir in the lime juice. Scatter fresh chopped coriander, sliced red chilli, and chopped peanuts over the curry if desired. Serve hot with cooked rice.

Notes

• If you prefer a milder curry, omit or reduce the red chillies.
• The cooking time for the squash can vary depending on its size and freshness; test tenderness by piercing with a fork.
• For a vegan option, ensure your soy sauce is vegan-friendly and substitute the sugar with maple syrup if preferred.
• This curry reheats well and flavors intensify after resting overnight.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

Keywords: peanut butter curry, butternut squash recipe, vegetarian curry, coconut milk curry, easy stovetop curry, Southeast Asian inspired, spicy peanut sauce