I love how this peanut butter squash curry brings together rich, comforting flavours with a simple, plant-based approach. The butternut squash becomes beautifully tender, the peanut butter adds a creamy satay-style depth, and the spices create a warming curry that feels satisfying without being heavy. I usually serve it with fluffy rice and a handful of fresh toppings for contrast.
Why You’ll Love This Recipe
I like this recipe because it is naturally vegan, full of bold flavour, and surprisingly easy to make. I can prepare most of it in one pan, and it is perfect for both weeknight dinners and relaxed weekend meals. I also enjoy how adaptable it is, depending on how spicy or rich I want it to be.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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
100 g smooth peanut butter
3 tbsp soy sauce
440 ml coconut milk
250 ml vegetable stock
1 lime, juiced
Fresh coriander, chopped
Peanuts, roughly chopped (optional)
Cooked rice, to serve
Directions
I start by blitzing the garlic, lemongrass, ginger, spices, chopped chilli, and onion with a splash of water and a pinch of salt until I get a smooth paste.
I heat the vegetable oil in a large pan, then cook the paste for about 8–10 minutes, stirring often, until it thickens and the oil starts to separate.
I add the butternut squash and stir well so every piece is coated in the fragrant paste. Then I mix in the sugar, peanut butter, and soy sauce until everything is well combined.
I pour in the coconut milk and vegetable stock, bring the curry to a gentle simmer, and season to taste. I let it cook for 30–35 minutes, stirring regularly, until the squash is tender.
Once cooked, I turn off the heat, stir in the lime juice, and finish with fresh coriander, sliced chilli, and peanuts if I feel like it. I always serve it hot with cooked rice.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time is about 15 minutes, and cooking time is around 50 minutes, making the total time approximately 1 hour and 5 minutes.
Variations
I sometimes add chickpeas or tofu for extra protein. When I want a milder curry, I reduce the chillies, and when I want more heat, I add chilli paste or extra fresh chilli. I also like swapping butternut squash for sweet potato or pumpkin depending on what I have at home.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the curry on the stovetop or in the microwave, adding a splash of water or stock if it has thickened too much.
FAQs
Can I make this curry ahead of time?
I often make it a day in advance, as the flavours deepen and taste even better after resting overnight.
Is this curry very spicy?
I find it mildly spiced rather than hot, especially if I use only one chilli. I adjust the heat easily to suit my taste.
Can I freeze peanut butter squash curry?
I freeze it in portions for up to 2 months. I thaw it overnight in the fridge before reheating.
What can I serve instead of rice?
I like serving it with naan, flatbreads, or even quinoa for a different texture.
Can I use crunchy peanut butter?
I usually prefer smooth peanut butter for a creamy sauce, but crunchy works if I want extra texture.
Conclusion
I keep coming back to this peanut butter squash curry because it is comforting, flavour-packed, and simple to prepare. It is one of those dishes I enjoy making again and again, whether for family dinners or easy meal prep during the week.
This peanut butter squash curry is a creamy, plant-based dish combining tender butternut squash, warming spices, and rich peanut butter in a satay-style coconut sauce. Perfect for a cozy, satisfying vegan meal.
Total Time:1 hour 5 minutes
Yield:4 servings
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, 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
100 g smooth peanut butter
3 tbsp soy sauce
440 ml coconut milk
250 ml vegetable stock
1 lime, juiced
Fresh coriander, chopped
Peanuts, roughly chopped (optional)
Cooked rice, to serve
Instructions
Blitz garlic, lemongrass, ginger, cumin, coriander, turmeric, chopped chilli, and onion with a splash of water and a pinch of salt into a smooth paste.
Heat oil in a large pan over medium heat. Cook the paste for 8–10 minutes, stirring often, until thick and fragrant.
Add the squash and stir to coat it in the paste.
Mix in sugar, peanut butter, and soy sauce until combined.
Pour in coconut milk and vegetable stock. Bring to a gentle simmer, season to taste, and cook for 30–35 minutes, stirring occasionally, until the squash is tender.
Turn off heat, stir in lime juice, and garnish with coriander, sliced chilli, and peanuts if desired.
Serve hot with cooked rice or your preferred side.
Notes
Add chickpeas or tofu for extra protein.
Swap squash with sweet potato or pumpkin based on availability.
Use fewer chillies for a milder curry, or add chilli paste for more heat.
Serve with naan, quinoa, or flatbread instead of rice.
Crunchy peanut butter adds texture, but smooth creates a creamier sauce.
