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.
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, 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
