Peanut Butter Curry with Butternut Squash

Recipe: Vegan Peanut Butter Curry

Ingredients (for 2 hungry people)


  • 2 cups of dried soy
  • 1 Zucchini
  • 1 can of corn
  • 1 onion
  • 2 cloves of garlic
  • ½ cup of soy milk
  • 3 Tablespoons of soy sauce
  • 1 Tablespoon of tamari
  • 2 Tablespoons of peanut butter
  • 2 Tablespoons of Chili sauce
  • Curry powder
  • Paprika powder
  • Salt
  • Pepper
  • 1 Butternut squash
  • 3 cups of red rice
  • Vegetable stock (paste)


How to?

This curry is awesome. As I love peanut butter I try to use it all the time. It might not be a traditional curry but adds a nice creaminess to your curry you definitely don´t want to miss! It´s a creamy peanut butter dream. The butternut squash also goes perfectly on side with the curry. I cut mine in thick chips and they definitely come out perfectly crunchy but soft on the inside. To keep this crunchiness, I put them aside along with the red rice!

Butternut Squash – an orange vegetable full of vitamins!

So, let´s talk about Butternut Squash for a while! This vegetable is loaded with vitamins and has some awesome health benefits! This pumpkin provides lots of vitamin C which boosts your immune system. Vitamin C has also been proven to increase your skin condition. It´s also a good source of fiber – and therefore good for your digestive system! Find out even more health benefits here Health Benefits of Butternut Squash

So, with all these cool benefits in mind, let´s start, shall we?


Peanut butter curry

First of all, put your rice in a pot with water. Put ½ times as much water in your pot as rice, then add the vegetable stock to it. This helps to enhance the flavor of your rice.

Cut off the skin of your butternut squash and remove the seeds. I usually do this by cutting it in half first. Then I remove the skin of the upper half. Afterwards I cut the lower part in half again and remove the seeds with a spoon. Then I cut off the skin as well. Once you´re done removing the skin, cut up your pumpkin into thin round pieces as you cut it vertically. Then lay the pieces out on a baking tray and put them into the oven at 200°C. Bake them for about 30-40 minutes.

In the meantime, we can make our peanut butter curry. First, peal the onion and cut it into small pieces. Sauté them until they become translucent. During the time your onions are cooking, soak your dried soy. To soak it, we are going to make a spicy mixture. Put the soymilk into a cup along with your soy sauce, tamari, peanut butter and chili sauce. Mix all of the ingredients well together, then let the dried soy soak in that mixture for a little bit. Once your onions are ready, add your soy to the mixture and let it cook on medium heat. Now you can chop up your zucchini into small pieces and add them to the pan as well as your garlic. I usually slice up my garlic very thinly, to enhance its flavor. Let it simmer for 5 minutes. The last thing we are going to add is the corn as it is canned and doesn´t need to be cooked down anymore. Now we are ready to spice it up a bit! Add your curry powder, paprika powder, salt and pepper to taste. Once you´re satisfied with the taste, remove it from the heat. Your rice and pumpkin should also be done now as well. Put the pumpkin out of the oven and let it cool for a few minutes.

Now we are ready to assemble and dig in! I served my butternut squash with a bit of vegan mayo; however, this is optional. It does taste amazing on its own as well.

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