Butternut Squash Curry with Coconut and Peanut

Butternut Squash Curry with Coconut and Peanut
This is a super quick curry to make and has a deliciously creamy sauce. If you don't fancy butternut squash, try using the sauce with any other veg. Cauliflower or some big chunks of aubergine would work really well.
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  1. 1 butternut squash
  2. 1 red pepper
  3. 2 tbsp mild curry paste (I used Patak's)
  4. 1 tin light coconut milk
  5. 2 tbsp peanut butter
  6. 1 tsp bouillon powder
  1. Peel the butternut squash and chop into small chunks. De-seed and chop the pepper into small chunks.
  2. Put the curry paste in a large pan and gently heat for a couple of minutes.
  3. Stir the squash and pepper into the curry paste, thoroughly coating.
  4. Add the coconut milk, peanut butter, bouillon powder and around 200ml of water.
  5. Bring to the boil then turn the heat down and simmer for around 20 minutes until the squash is soft. Stir regularly to avoid the squash sticking to the pan.
  6. Enjoy on its own or with rice or naan.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/

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