Peanut Butter Squash Curry

This is my ALL time fave curry recipe

I even used to make this a long time ago when I ate meat, and it was still my favourite homemade curry recipe. This dish is perfect for feeding large groups, or for making in batches and heating up the next night when you don’t have time to cook.

It is free from meat, dairy, eggs and gluten and takes little effort to knock together. The peanut butter combined with the spices creates the most beautiful creamy flavour. If you want to wow your dinner guests, then this the dish to cook.

Make a batch of sag aloo and spiced veg, serve with some rice and naans and blow your guests socks off. I have the sag aloo and spiced veg recipes in my diary to put on here so keep a look out.

feeds 4 people
takes approx. 45 minutes in total.

Ingredients
1 white onion (diced)
3 garlic cloves (crushed)
1 tablespoon of ginger
2 teaspoons of cumin
1/4 teaspoon of cayenne pepper
2 tablespoons of tomato puree
500g of butternut squash (cubed)
115g peanut butter
550ml vegetable stock (using 1 cube)
2 handfuls of kale
salt to taste
rice
peanuts

Method
1. On a medium heat add your onions and cook until slightly browned. Then add your garlic, ginger, cumin and cayenne pepper. Combine thoroughly, not letting the spices burn.
2. Add your tomato puree, peanut butter, butternut squash chunks and vegetable broth. Bring to a boil then reduce and cover for 30 minutes, stirring occasionally. Add salt to taste.
3. Then add your kale and cover and cook for another 5 minutes until your butternut squash is tender.
4. Service with rice and sprinkle with peanuts.

Notes
Store leftovers in fridge and eat within 3 days.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats

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