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: In a food processor, combine the garlic, lemongrass, ginger, ground cumin, ground coriander, ground turmeric, 1 roughly chopped red chilli, onion, and a large splash of water with a pinch of salt. Blitz until you have a smooth paste.

Step 2: Heat the vegetable oil in a pan over medium heat and cook the spice paste for 8–10 minutes, stirring occasionally, until it splits and becomes aromatic.

Step 3: Add the butternut squash chunks to the pan and stir to coat them thoroughly in the paste.

Step 4: Stir in the light brown soft sugar, smooth peanut butter, and soy sauce. Cook for a few minutes until everything is well combined and heated through.

Step 5: Pour in the coconut milk and vegetable stock. Stir, bring to a gentle simmer, season with salt if needed, and cook uncovered for 30–35 minutes, stirring often, until the squash is tender. Cooking times may vary depending on the squash, so check periodically.

Step 6: Remove from heat and stir in the lime juice. Garnish with chopped coriander, the sliced red chilli, and chopped peanuts if you like.

Step 7: Serve the curry hot with cooked rice.

Tips & Variations

Use crunchy peanut butter for added texture if you prefer a bit of bite in the curry.

Swap butternut squash for pumpkin or sweet potato if those are easier to find.

Add chickpeas or tofu for extra protein and heartiness.

If you like it milder, omit the chillies or reduce their amount.

Fresh lemongrass adds great aroma, but you can substitute with 1 tbsp lemongrass paste if needed.

Storage

Store any 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 curry has thickened too much. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as long as you use vegetable stock and ensure your soy sauce is vegan-friendly.

How spicy is this curry?

The spice level depends on how many chillies you include. Using both chillies will give a moderate heat, but you can adjust or omit them to suit your preference.