Description

This vibrant Peanut Butter Squash Curry blends the earthy sweetness of butternut squash with the rich, creamy texture of smooth peanut butter and a fragrant mix of spices. Enhanced with lemongrass, ginger, and coconut milk, this dish delivers a deliciously creamy and mildly spiced curry that’s perfect served over steamed rice. It’s a warming, comforting vegan meal packed with flavor and texture.

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
Pinch of salt
Large splash of water

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 (for garnish)
Peanuts, roughly chopped (optional, for garnish)
Cooked rice, to serve

Instructions

Make the Spice Paste: Blitz the garlic, lemongrass, ginger, ground cumin, coriander, turmeric, 1 chopped red chilli, onion, salt, and a large splash of water in a food processor until smooth to create a fragrant paste.
Cook the Paste: Heat the vegetable oil in a pan over medium heat and cook the spice paste for 8-10 minutes, stirring frequently until the oil separates and the paste splits, releasing the aromas.
Add Squash and Flavorings: Stir the butternut squash chunks into the cooked paste to coat them well. Next, add the light brown sugar, smooth peanut butter, and soy sauce, mixing thoroughly and cooking until fully combined.
Simmer with Liquids: Pour in the coconut milk and vegetable stock. Bring the curry to a gentle simmer, then season with salt and pepper. Let it simmer uncovered for 30-35 minutes, stirring often, until the squash is tender. Note that cooking time may vary depending on the squash size—some may take as little as 15 minutes or up to 45.
Finish and Serve: Turn off the heat and stir in the lime juice. Garnish with chopped fresh coriander, sliced red chilli, and roughly chopped peanuts if desired. Serve hot alongside cooked rice for a complete meal.

Notes

Check the squash tenderness regularly as cooking times can vary widely depending on the size and freshness of the squash.
For a spicier curry, add more chillies or keep the seeds in the chopped chillies.
This curry is naturally vegan and gluten-free; ensure your soy sauce is gluten-free if needed.
Peanuts and coriander add a nice crunch and fresh finish, but you can omit them if you have allergies.
Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stove or in a microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion, Southeast Asian inspired

Keywords: Peanut butter curry, butternut squash recipe, vegan curry, coconut milk curry, Asian inspired vegan dish, easy curry recipe