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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 vibrant dish that blends the natural sweetness of roasted butternut squash with the nutty depth of peanut butter. This comforting, wholesome, and indulgent vegan curry features aromatic spices, coconut milk, and a smooth peanut butter sauce, making it perfect for cozy dinners or impressive weeknight meals. Naturally vegetarian, vegan-friendly, and gluten-free, it pairs wonderfully with rice, quinoa, or warm flatbreads.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (peeled, deseeded, and cut into bite-sized cubes)
  • 2 tablespoons oil (for roasting and sautéing)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup vegetable broth
  • 1/2 cup natural peanut butter
  • 1/2 teaspoon red chili flakes (optional, adjust to taste)
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Squash: Peel, deseed, and cut the butternut squash into bite-sized cubes. Toss them with a drizzle of oil and a sprinkle of salt, then roast in a preheated oven at 400°F (200°C) for 25-30 minutes, until tender and slightly caramelized. Roasting enhances the squash’s natural sweetness and adds depth to the curry.
  2. Sauté Aromatics: In a large pot, heat 2 tablespoons of oil over medium heat. Add finely chopped onions, minced garlic, and grated fresh ginger, sautéing until soft and fragrant, about 5-7 minutes. This forms the flavorful base of the curry and releases the spices’ aroma.
  3. Add Spices and Tomato Paste: Stir in the curry powder and tomato paste, cooking for 2-3 minutes to gently toast the spices. This step deepens the flavor and gives the curry a rich color.
  4. Combine Liquids and Peanut Butter: Pour in the coconut milk and vegetable broth. Whisk in the peanut butter until fully incorporated, creating a creamy, velvety sauce. Bring to a gentle simmer to blend the flavors.
  5. Add Roasted Squash and Simmer: Fold in the roasted squash cubes and simmer on low heat for about 10 minutes, allowing the squash to soak up the sauce’s flavor while retaining some texture.
  6. Adjust Seasoning and Serve: Taste and adjust with salt, pepper, and red chili flakes if desired. Garnish with freshly chopped cilantro before serving. Optionally, add toasted peanuts or a drizzle of coconut cream for extra richness.

Notes

  • Roast the squash well to develop sweetness and texture; don’t rush this step.
  • Use natural peanut butter for a pure, creamy flavor without added sugars or oils.
  • Simmer gently on low heat to allow flavors to meld without breaking the sauce.
  • Chop and roast ingredients ahead of time to save cooking time on busy days.
  • Balance the richness with a squeeze of lime juice or a dash of vinegar if needed.

Nutrition

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

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