Description
A flavorful and creamy peanut butter squash curry that combines aromatic spices, lemongrass, and coconut milk with tender butternut squash. This comforting vegan dish is perfect served with fluffy rice and garnished with fresh coriander, chopped peanuts, and a hint of lime.
Ingredients
Scale
Spice Paste 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
Curry 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, one red chilli (roughly chopped), onion, and a large splash of water in a food processor with a pinch of salt until you achieve a smooth paste.
- Cook the Spice Paste: Heat the vegetable oil in a pan over medium heat. Add the prepared spice paste and cook for 8-10 minutes until the oil starts to separate from the paste and it releases its aroma.
- Add Squash and Flavorings: Stir the butternut squash chunks into the cooked paste, coating them evenly. Then add the light brown sugar, smooth peanut butter, and soy sauce, cooking until everything is well combined and heated through.
- Add Liquids and Simmer: Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer, season with salt as needed, and cook uncovered for 30-35 minutes or until the squash is tender. Stir frequently to prevent sticking and to help the flavors meld. Note that cooking time may vary between 15 to 45 minutes depending on the squash.
- Finish and Serve: Once the squash is tender, turn off the heat and stir in the lime juice. Serve the curry topped with fresh chopped coriander, sliced red chilli, and chopped peanuts if desired, alongside cooked rice.
Notes
- Cooking times for the squash may vary; check tenderness regularly to avoid overcooking.
- Adjust chilli according to your heat preference or omit for a milder curry.
- This recipe is naturally vegan and can be made gluten-free by using gluten-free soy sauce.
- For a nuttier flavor, lightly toast the peanuts before garnishing.
- If a smoother curry is preferred, use an immersion blender to blend part of the squash before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Southeast Asian Inspired
Keywords: peanut butter squash curry, butternut squash curry, vegan curry, coconut milk curry, peanut curry, easy vegan dinner, stovetop curry recipe
