Beautiful Butternut Squash and Peanut Curry
As we come to the end of the squash season here in Britain, I wanted to take the opportunity to come up with a recipe where it takes centre stage as it is one of my absolute favourite vegetables. This curry is incredibly simple to make and it isn't too spicy so it's a good one if you're new to the curry world.
Now don't get me wrong, I love meat as much as the next carnivore, but every now and then it's nice to have a meal without any in order to celebrate the wonderful veg we grow in this country. I like to serve this with rice but it's also great with noodles or even just a big chunk of naan bread, for dipping in the sauce.
Beautiful Butternut Squash and Peanut Curry
Serves 4
2 tbsp crunchy peanut butter
1 tsp tomato purée
Zest and juice of 1 lime
1 tbsp soy sauce
1 tsp maple syrup (or sugar)
Small handful fresh parsley, with roots
2 red chillies, halved and deseeded
4 garlic cloves
2cm piece fresh ginger
2 tbsp vegetable oil
2 red onions, cut into wedges
800g butternut squash, peeled, deseeded and roughly diced
400ml can coconut milk
Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. Stir in the purée, lime zest and juice, soy or fish sauce and maple syrup (or sugar). Set aside.
Chop the parsley as finely as you can, along with the chilli, garlic and ginger until they're all finely chopped together.
Heat the oil in a wok or good-sized pan and fry the onions quite briskly for a few minutes, so that they catch slightly. As soon as this starts to happen, add the squash and stir-fry for a few minutes. Stir in the chilli mixture for 1 minute, then add the coconut milk. Stir, then add the peanut butter mix.
Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the squash is tender. Season to taste or add more soy sauce, as you like. Serve with cooked rice.
Now don't get me wrong, I love meat as much as the next carnivore, but every now and then it's nice to have a meal without any in order to celebrate the wonderful veg we grow in this country. I like to serve this with rice but it's also great with noodles or even just a big chunk of naan bread, for dipping in the sauce.
Beautiful Butternut Squash and Peanut Curry
Serves 42 tbsp crunchy peanut butter
1 tsp tomato purée
Zest and juice of 1 lime
1 tbsp soy sauce
1 tsp maple syrup (or sugar)
Small handful fresh parsley, with roots
2 red chillies, halved and deseeded
4 garlic cloves
2cm piece fresh ginger
2 tbsp vegetable oil
2 red onions, cut into wedges
800g butternut squash, peeled, deseeded and roughly diced
400ml can coconut milk
Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. Stir in the purée, lime zest and juice, soy or fish sauce and maple syrup (or sugar). Set aside.
Chop the parsley as finely as you can, along with the chilli, garlic and ginger until they're all finely chopped together.
Heat the oil in a wok or good-sized pan and fry the onions quite briskly for a few minutes, so that they catch slightly. As soon as this starts to happen, add the squash and stir-fry for a few minutes. Stir in the chilli mixture for 1 minute, then add the coconut milk. Stir, then add the peanut butter mix.
Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the squash is tender. Season to taste or add more soy sauce, as you like. Serve with cooked rice.
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