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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
