This plant-based butternut squash, peanut butter curry is loaded with vegetables and flavors. It is the most comforting warm bowl, especially during wintertime. The combination of runny peanut butter and coconut milk, makes this curry, the creamiest ever.
In my family soups and stews are a winter’s must, but when it comes to curries, they are everyone’s favorites. You can find everything delicious in a curry, flavors, crunchiness, creaminess, aroma, nutrition, etc.
This butternut squash, peanut butter curry is versatile and can be made combining vegetables you already have in your fridge. We made this with butternut squash, red bell pepper, and green beans. You can use pumpkin, sweet potato, carrot instead of butternut squash and green peas, zucchini, green romano beans, or vegetables of your choice to sub the green beans. You can also use spices you have on hands, it will be as delicious, I promise.
In this curry, we used lots of spices, one of them being nigella seeds (Kalonji) also known as black cumin. My mother gave some to me and she recommended using them because they are rich in nutrients and antioxidants. So if you have some nigella seeds waiting to be used in a recipe, this is the perfect one.
When it comes to toppings, we love to add roasted cashews or peanuts, fresh coriander or parsley (but I am the soap taste coriander kind of people so it has always been parsley for me ), fresh chilies, lemon or lime wedges, diced red onions, basically, everything delicious that goes with a good curry.
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This plant-based butternut squash, peanut butter curry is loaded with vegetables and flavors. It is the most comforting warm bowl, especially during wintertime. The combination of runny peanut butter and coconut milk, makes this curry, the creamiest ever.
Servings: 4
Cooking time: 40 minutes
Ingredients
- 2 cups butternut squash, chopped
- 1 cup green beans, roughly chopped
- 1 red bell pepper, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp smooth peanut butter
- 1 x 400 gr (14 oz) can of chopped tomatoes
- 1 x 400 gr (14 oz) can of full-fat coconut milk
- 1 cup water
- 2 tbsp vegetable oil
- 1 tsp nigella seeds (optional)
- 1 tsp coriander seeds
- 1 tsp yellow mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- salt and pepper
- juice of 1 lime
Preparation
- Place a pot over medium heat and add the oil. When the oil is heated, add all the spices. Let them cook in the oil for 30 seconds before adding the onion, garlic, ginger, salt, and pepper. Let them cook in spices for about 3-4 minutes.
- Then add the butternut squash and green beans and let them cook for about 3-4 minutes before adding the red bell pepper, peanut butter, chopped tomatoes, and water. Let them cook for about 15 minutes.
- Then add the coconut milk. Let the curry cook for another 10 minutes.
- Before serving add the lime juice. Enjoy it with roasted peanuts/cashews, fresh parsley/cilantro, and freshly ground black pepper.
