Butter(pea)nut Curry

Comfort

I don’t think there’s one curry I wouldn’t like! If you’re like me, curry is the bowl I want in my lap after a super long day. The kind of long day where it rained non-stop (you may have gotten wet), your boss was an absolute menace, and/or your boo was acting foolish…again.

This curry uses butternut squash (which is super rich in vitamins A, C, E and the B’s, along with minerals like zinc, magnesium, and calcium) that cooks down to the point where it blends into the stock of the dish. Paired with the richness of peanut butter, and the sweetness that coconut milk always brings, this curry will be sure to comfort you in every way possible.

Food has always been a place of home for me, always bringing a sense of solace to any mediocre and emotionally draining day. I hope this dish brings you peace and comfort like it did for me.

Butter(pea)nut Curry

INGREDIENTS

• 3 cups butternut squash, cubed

• 2 tbsp olive oil

• 1 small yellow onion, diced.

• 2 tbsp fresh grated ginger

• 4 cloves garlic, minced

• 1 tbsp curry powder

• 1 tsp ground coriander

• 1 tsp cinnamon

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp nutmeg

• 1/8 tsp cayenne

• 2 cups vegetable broth

• 2 tbsp tomato paste

• 1/4 cup natural peanut butter

• 1 cup full fat coconut milk

• 2 cups cooked lentils or chickpeas

• 1 tbsp maple syrup

• Optional: crushed peanuts and cilantro to top, rice on the side.

DIRECTIONS

1. Heat oil in a skillet over medium heat. When hot, add curry powder, coriander, cinnamon, salt, pepper, cayenne, and nutmeg; cook until fragrant (15 to 30 seconds).

2. Stir in the chopped onion, minced garlic and ginger

3. Add cubed butternut squash and stir until evenly coated in spice mixture

4. Add stock, and tomato paste, and lentils/chickpeas (simmer for 20 mins)

5. Add in the nut butter, coconut milk, and maple syrup until just combined (you may need to add water at a 1/2 cup at a time to thin)

6. Cover and bring to a boil for 5 mins; reduce heat to medium low and continue to cook for 5 minutes. Season with salt and pepper (to taste)

7. Serve over a bed of rice or quinoa

8. Top with a dollop of yogurt, a squeeze of lime, pickled onions, and a pinch of cayenne/pepper. Garnish with cilantro and peanuts

9. Dive in!