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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.

Course Main Course
Cuisine Idian Inspired
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Bunny

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

  1. 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.

  2. Add the coconut milk, curry paste, peanut butter, vinegar, pepper flakes and mix well. Cover and cook for 10-12 minutes, stirring occasionally. 

  3. Serve warm with a side of rice and top with optional garnishes. Enjoy!!!