Peanut butter squash curryNew Recipes

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

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 461
  • fat 33g
  • saturates 19g
  • carbs 26g
  • sugars 0g
  • fibre 7g
  • protein 11g
  • salt 1.95g

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
MPU 2

Method

  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.

  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.

  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.

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