This Peanut-Butternut Squash Curry is such a tasty dish and such a great use of butternut squash!
The sauce is creamy, nutty and zesty.
And the butternut squash soaks it all up.
So. Delicious.
If you try this out, let me know! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos so I can see your results!
Peanut-Butternut Squash Curry (V/GF)
This curry dish is deliciously creamy, nutty, and filled with tender chunks of butternut squash that has soaked up all the delicious flavors from the curry sauce.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small white or yellow onion , thinly sliced
- 1 4 inch piece fresh ginger , finely grated
- 3 garlic cloves , peeled and minced
- 3 cups butternut squash , chopped with skin removed
- 1 14 oz can light or full fat coconut milk
- 2 tbsp red curry paste
- 2 tbsp all-natural peanut butter
- 1 tbsp rice wine vinegar
- 1/2 tsp red pepper flakes , or more if you like it spicy!
- cooked rice for serving
- optional garnishes: fresh cilantro, lime wedges, peanuts, etc.
Instructions
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Warm a large skillet with deep sides over medium heat. Add oil to the hot pan and then add the onion and butternut squash. Cook, stirring often, until the onion has softened, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds. Stir continuously to avoid burning.
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Add the coconut milk, curry paste, peanut butter, vinegar, pepper flakes and mix well. Cover and cook for 10-12 minutes, stirring occasionally.
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Serve warm with a side of rice and top with optional garnishes. Enjoy!!!
If you like this recipe, you might also like my Peanut Curry Burger, Green Matcha Curry and my Sweet and Sour Tofu Pineapple Boats!
