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Peanut Butter Squash Curry

Peanut Butter Squash Curry
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Peanut Butter Squash Curry is a rich, creamy, and comforting plant-based dish that blends the natural sweetness of butternut squash with the nutty richness of peanut butter and warm spices. This easy-to-make curry uses wholesome ingredients like coconut milk, fresh ginger, and curry powder to deliver a nutritious, flavorful meal perfect for cozy dinners or healthy lunches. Versatile and quick to prepare, it can be enjoyed on its own, with rice or naan, and customized with various proteins or spice levels.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 2 tablespoons peanut butter (natural, unsweetened)
  • 1 can (13.5 oz) coconut milk
  • 1 1/2 cups vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons cooking oil (optional)
  • Juice of 1 lime

Garnishes & Optional Additions

  • Fresh cilantro, chopped (about 1/4 cup)
  • Chopped roasted peanuts (for garnish)
  • Fresh chili peppers or 1/4 teaspoon cayenne powder (optional for heat)
  • Chickpeas or tofu (optional for added protein)

Instructions

  1. Prepare the squash and aromatics: Peel and cube the butternut squash into bite-sized pieces. Finely chop the onion and mince the garlic and ginger to create the fragrant base of the curry.
  2. Sauté onion, garlic, and spices: In a large pan, heat oil over medium heat and sauté onions until translucent. Add garlic, ginger, curry powder, turmeric, and cumin, stirring until fragrant and the spices bloom.
  3. Cook the squash: Add the cubed squash to the pan, stirring to coat each piece with the spiced onion mixture. Pour in vegetable broth to partially cover the squash and bring it to a simmer.
  4. Add peanut butter and coconut milk: Once the squash begins to soften, stir in the peanut butter and coconut milk. Mix thoroughly to create a creamy sauce.
  5. Simmer until tender: Let the curry simmer gently for 15-20 minutes, or until the squash is fork-tender and the sauce has thickened to your desired consistency.
  6. Finish and season: Remove the curry from heat, then stir in lime juice and freshly chopped cilantro for brightness and freshness just before serving.

Notes

  • Roast the squash cubes before adding them to the curry for a caramelized, deeper flavor.
  • Use natural, unsweetened peanut butter to avoid excess sweetness.
  • Adjust the curry thickness by adding more vegetable broth for a thinner sauce or simmer longer to thicken.
  • Toast dry spices briefly before cooking to enhance their aroma.
  • For an oil-free version, use broth or water to sauté the aromatics.
  • Customize by adding chickpeas or tofu for protein, or spice it up with fresh chilis or cayenne powder.
  • Garnish with chopped roasted peanuts for extra texture and peanut flavor.

Nutrition

Keywords: peanut butter curry, squash curry, vegan curry, plant-based dinner, gluten-free curry, butternut squash recipe, healthy curry

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