Peanut Butter Squash Curry
A rich, creamy, and comforting curry made with butternut squash, natural peanut butter, and warming spices. This vegan dish is perfect for cozy nights or weekly meal prep, bursting with flavor and easy to customize.
Ingredients
- Butternut Squash: 1 medium (about 2 pounds), peeled and cubed
- Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, freshly grated
- Tomato Paste: 2 tablespoons
- Curry Powder: 2 teaspoons
- Cumin: 1 teaspoon
- Cinnamon: 1/2 teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Peanut Butter: 1/2 cup (natural, unsweetened)
- Coconut Milk: 1 can (14 ounces)
- Vegetable Broth: 1 cup
- Lime Juice: 1 tablespoon
- Fresh Cilantro: for garnish
Instructions
- Preheat your oven to 400°F if roasting squash. Line a baking sheet with parchment paper.
- In a large pot, heat a tablespoon of oil over medium heat. Add diced onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and soft.
- Add tomato paste, curry powder, cumin, cinnamon, and salt. Stir and cook for 2 minutes to bloom the spices.
- Add cubed squash, peanut butter, coconut milk, and vegetable broth. Stir well to combine and coat everything.
- Bring to a simmer, cover, and cook for 20–25 minutes until the squash is tender. Stir occasionally.
- Stir in lime juice, adjust salt to taste, and let it rest for 10 minutes off heat.
- Ladle into bowls, top with fresh cilantro, and serve with rice or naan.
Notes
- Use natural peanut butter for the best flavor.
- Add a handful of spinach at the end for extra greens.
- Let the curry rest before serving to enhance the flavors.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Find it online: https://tastyze.com/peanut-butter-squash-curry/