Vegetable Coconut and Peanut Curry

This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Measure out 7/8 cup hot water in a large jug, add the peanut butter and stir until it dissolves. Stir in the tomato paste, lime zest and juice, Thai fish sauce and soy sauce.
  • Remove the leaves from the cilantro and set aside. Chop the stalks and roots as finely as possible and mix with the chopped chili peppers, garlic and ginger.
  • Heat the oil in a large pan and fry the onions over a high heat for a few minutes until they start to soften and slightly brown.
  • Add the carrots and fry for 2 minutes, followed by the squash. Fry for a further 2 minutes.
  • Sprinkle over the chili mixture, cook for one minute and pour over the coconut milk and the peanut butter mixture. Simmer until the liquid has reduced a little and the vegetables are tender – about 25 – 30 minutes.
  • For the last minute add the spinach, allowing it to wilt a little. Season to taste, sprinkle with the coilantro leaves and chopped roasted peanuts. Serve.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@English_Rose
Contributor
@English_Rose
Contributor
"This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. sarikat
    SO delicious and pretty to look at, too! Fresh ingredients make one amazing dish.
    Reply
  2. English_Rose
    This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course.
Advertisement