Introduction

This peanut butter squash curry is a delightful blend of creamy, spicy, and tangy flavors that come together in a comforting, hearty dish. It uses butternut squash and a rich peanut butter sauce, perfect for a satisfying vegetarian meal. Ready to warm you from the inside out, it pairs beautifully with steamed rice.

A black bowl filled with two main layers: on the left side, bright orange creamy curry with soft cubed pieces coated in thick sauce, sprinkled with broken light beige peanuts and sliced red chili; on the right side, a mound of fluffy white rice with individual grains visible; garnished with fresh green cilantro leaves scattered on top, steam rising above the dish; the bowl set on a white marbled surface with a silver fork nearby and a dark blurred background, photo taken with an iphone --ar 4:5 --v 7

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 pan and cook the paste for 8–10 minutes until it splits and becomes fragrant.

Step 3: Stir through the chopped butternut squash, coating the pieces well in the paste. Then add the light brown sugar, smooth peanut butter, and soy sauce, cooking until the mixture is combined.

Step 4: Pour in the coconut milk and vegetable stock. Bring to a simmer, season with salt if needed, and continue to simmer gently for 30–35 minutes, or until the squash is tender. Stir often and check the squash for doneness, as cooking time can vary.

Step 5: Once the squash is tender, turn off the heat and stir in the lime juice.

Step 6: Serve the curry topped with chopped fresh coriander, sliced red chilli, and roughly chopped peanuts if desired, alongside cooked rice.

Tips & Variations

Adjust the number of chillies depending on your preferred spice level, or omit them for a milder curry.

If you don’t have lemongrass, a small amount of lemon zest can add a similar bright citrus note.

For a nuttier flavor, lightly toast the peanuts before adding them as a garnish.

Use crunchy peanut butter if you prefer texture in the sauce.

Add chopped spinach or kale near the end of cooking for extra greens.

FAQs

Can I use other types of squash for this curry?

Yes, other firm squashes like kabocha or acorn squash can be used as substitutes. Just adjust cooking time according to how quickly the squash softens.