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Peanut Butter Squash Curry

Peanut Butter Squash Curry

  • Author: Amelia
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian, Vegan, Gluten Free

Description

Peanut Butter Squash Curry is a creamy, comforting, and flavorful one-pot meal that combines the natural sweetness of butternut squash with the rich, nutty taste of peanut butter and a blend of aromatic spices. This easy-to-make vegetarian and gluten-free curry is perfect for weeknight dinners or meal prep, offering a nutritious, satisfying dish that tastes even better as leftovers.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 cup canned chickpeas, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons peanut butter (natural, unsweetened)
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 tablespoons olive oil or vegetable oil

Spices

  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/4 to 1/2 teaspoon chili powder (adjust to taste)

Finishing Touches

  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • Optional: Toasted peanuts for garnish

Instructions

  1. Prepare the Ingredients: Peel and cube your butternut squash into bite-sized pieces, finely chop the onion, mince garlic and ginger. Drain and rinse your chickpeas so they’re ready to go.
  2. Sauté the Aromatics: In a large pot, heat oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Then stir in the garlic and ginger and cook until fragrant, about 1 minute.
  3. Add Spices and Tomato Paste: Sprinkle in curry powder, cumin, turmeric, coriander, and chili powder. Stir well and toast the spices for 1-2 minutes. Add the tomato paste and cook for another 2 minutes to deepen the flavor.
  4. Combine Squash and Broth: Pour in the vegetable broth and add the cubed squash. Bring everything to a simmer, cover, and cook until the squash is tender, about 15-20 minutes.
  5. Stir in Peanut Butter and Chickpeas: Once the squash is tender, whisk in the peanut butter until the curry is smooth and creamy. Add the chickpeas and simmer for another 5 minutes to heat through and meld the flavors.
  6. Finish with Lime and Cilantro: Remove from heat and stir in fresh lime juice and chopped cilantro to brighten the dish before serving. Garnish with toasted peanuts if desired.

Notes

  • Use fresh or recently ground spices to maximize flavor.
  • If the squash tastes too sweet, balance it with a pinch of salt or a splash of tamari.
  • Allow the squash to simmer gently for a creamy texture.
  • Adjust the curry consistency by adding more broth for soupiness or simmering uncovered to thicken.
  • This curry tastes better the next day, so make it ahead for improved flavors.
  • To make vegan, ensure to use maple syrup instead of honey if adding a sweetener.
  • Substitute chickpeas with tofu or lentils for different textures.
  • Use almond or cashew butter instead of peanut butter for nut allergies.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion / Curry

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg

Keywords: peanut butter curry, butternut squash curry, vegetarian curry, vegan dinner, gluten free curry, peanut butter squash recipe, easy curry recipe, one pot curry

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