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Peanut Butter Squash Curry

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A rich, creamy, and comforting Peanut Butter Squash Curry made with roasted butternut squash, coconut milk, and smooth peanut butter. Sweet, savory, and perfectly spiced — it’s a one-pot vegan meal that’s both hearty and wholesome.

Ingredients

  • Butternut Squash: 1 medium (about 2 lbs), peeled and cubed
  • Olive Oil: 2 tablespoons
  • Coconut Oil or Vegetable Oil: 1 tablespoon
  • Onion: 1 large, finely chopped
  • Garlic: 3 cloves, minced
  • Fresh Ginger: 1 tablespoon, grated
  • Red Curry Paste: 2 tablespoons
  • Tomato Paste: 1 tablespoon
  • Coconut Milk: 1 can (400ml)
  • Vegetable Stock: 1 cup
  • Peanut Butter: 1/3 cup (smooth and natural)
  • Chickpeas: 1 can (15 oz), drained and rinsed
  • Lime Juice: From 1 lime
  • Soy Sauce or Tamari: 1 tablespoon
  • Salt and Black Pepper: To taste
  • Fresh Coriander (Cilantro): For garnish
  • Crushed Peanuts: Optional, for topping

Instructions

  1. Preheat Your Equipment: Heat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine Ingredients: Toss cubed squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
  3. Prepare Your Cooking Vessel: In a large pot, heat coconut oil and sauté onion for 5 minutes until soft and golden.
  4. Assemble the Dish: Stir in garlic, ginger, curry paste, and tomato paste. Cook for 2 minutes to release aroma.
  5. Cook to Perfection: Add coconut milk, stock, peanut butter, soy sauce, and chickpeas. Stir until combined and smooth.
  6. Simmer Gently: Let the curry simmer for 10–12 minutes, allowing flavors to meld and sauce to thicken.
  7. Finishing Touches: Stir in roasted squash and lime juice. Adjust seasoning to taste.
  8. Serve and Enjoy: Garnish with coriander and crushed peanuts. Serve with rice, quinoa, or naan.

Notes

  • Use natural peanut butter without added sugar or oil for best flavor.
  • Roasting the squash enhances sweetness and prevents sogginess.
  • Adjust curry paste for your preferred spice level.
  • Add lime juice only at the end to keep the flavor bright.

Find it online: https://tastyze.com/peanut-butter-squash-curry-2/