As usual this recipe was a real work in progress until I finally got it to the point where I thought it was well balanced and fairly authentic. I originally wanted a tomato based curry however it just did not work with the peanut butter, and if there was anything I was going to compromise on it was NOT the peanut butter.
Peanut butter is seriously delicious, it took me 2 whole minutes of squirming until I finally snapped the lid back on and hid it back in the cupboard. Not without two spoonfuls rapidly disappearing into my mouth! I rarely buy it because it would never see a slice of bread, it only ever see a spoon (or a finger!) and I’ve certainly never cooked with it before. It added such a beautiful earthy depth which enhanced the sweetness of the butternut squash.
This recipe was inspired by Jamie Oliver’s Butternut Squash Laksa from his 30 Minute Meals cookbook (a firm favourite in my house and I highly recommend it). My recipe is completely different but it came about because as I was eating the Laksa I thought that some peanut butter would be awesome to add some further warmth. I researched recipes which include both butternut squash and peanuts and I decided to keep the coconut milk from Jamies laksa but i added some different varieties of vegetables and use different spicing.
We didn’t serve this with any rice or breads because it is really filling however Scott had some chicken and I had some stirfried baby corn. To be honest it didn’t even need this extra side but I can’t help myself, I’m variety greedy!
Vegan, Gluten Free, vital for Peanut Butter addicts
1 large onion
1 Red Pepper
1 Garlic clove
1 tblspn Fresh Ginger
1 Green Chilli
1/2 Large Butternut Squash
Handful Paleskin Peanuts
1/2 teaspoon Cayenne Pepper
1 teaspoon Paprika
Salt and Pepper
1 tblspn Tomato Purée
2 tblspn Organic Crunchy peanut butter
1 can Light Coconut Milk
6 lumps of Frozen Spinach
Roughly chop the onion, red pepper, butternut squash and courgette. Crush the garlic and finely chop the ginger.
Heat some oil in a large deep frying pan or saucepan on a medium heat and add the onion, pepper, garlic, ginger and chilli. Cook for 3-4 minutes stirring often then add the butternut squash, peanuts and courgette and cook gently for 10 minutes, again stirring every few minutes to stop it sticking.
Add the spices, tomato purée and peanut butter and stir to mix it in with the vegetables and then add the coconut milk. Simmer with a lid on for 20 minutes then add the spinach, a splash of water and cook for a further 15 minutes.
Taste for seasoning then serve hot with your choice of sides or by itself!
I am not vegan and I am not gluten-free, though I do have friends/family who are. I found this recipe to be yummy and very flexible. I have used frozen butternut squash (I had it) and fresh spinach (ditto) and it was lovely. I routinely add more heat than is called for, but that’s just us. Thanks for the recipe.
That’s great thank you so much for the feedback! Glad you enjoyed the recipe x
Could I use pumpkin instead of squash?
Hi Mary, Yes you could definitely use pumpkin in this recipe! I hope you enjoy it 🙂 thanks
Thanks. I am going to try it out at the weekend xx
This is incredible. I just want to lick my monitor. You could add just about any veggie (aside from okra, that has to go STRAIGHT into the bin before you pass go…do NOT collect $200 from the okra producer, just chuck it into the bin and be done with it! 😉 ) into this unctuous sauce and it would be rendered delish! You are onto a winner with this gorgeousness 🙂
Haha I’ve only tried okra once at a Lebanese restaurant and it was alright but I’ve heard it can be slimey!! Really happy you like the look of my curry 🙂