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Peanut butter squash curry

A serving of peanut butter squash curry

Peanut butter squash curry

Name: Peanut butter squash curry
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
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

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.7 out of 5.22 ratingsRate

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Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice

Freezable

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

To serve

coriander

chopped
peanuts

roughly chopped (optional)
cooked rice

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Nutrition: Per serving

kcal461
fat33g
saturates19g
carbs26g
sugars17g
fibre7g

high
protein11g
salt1.95g

Method

step 1

Blitz the garlic, lemongrass, ginger, spices, chillies, 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 oil in a pan and cook the paste for 8-10 mins until it splits. Stir through the squash to coat in the paste, then stir through the sugar, peanut butter and soy sauce and cook until combined.
step 3

Pour in the coconut milk and stock, bring to a simmer, season and continue to simmer for 30-35 mins or until the squash is tender (keep on checking it as it depends on the squash – some take 15 mins and others 45 mins) stirring often. Turn off the heat, add the lime juice, then scatter over the fresh coriander, sliced chilli and peanuts, if you like, and serve with rice.

Recipe from Good Food magazine, February 2025

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A star rating of 4.7 out of 5.22 ratings

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