Vegetable coconut and peanut curry

Tana Ramsay's creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course
By Tana Ramsay
Vegetable coconut and peanut curry
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp crunchy peanut butter
  • 1 tsp tomato purée
  • 1 lime, zest and juice
  • 1 tbsp Thai fish sauce, (nam pla)
  • 1 tbsp soy sauce
  • handfuls fresh coriander
  • 3 red chillies, deseeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 2 cm ginger, finely chopped
  • 2 tbsp vegetable oil
  • 2 red onions, cut into thin wedges
  • 4 carrots, halved and cut into 1cm slices
  • 1 medium butternut squash, deseeded and roughly sliced
  • 400 ml coconut milk
  • 2 tbsp peanuts, roasted and chopped
  • 2 handfuls fresh spinach
  • cooked basmati rice or chapattis, to serve


1. Measure out 200ml hot water in a large jug, add the peanut butter and stir until it dissolves. Stir in the tomato purée, lime zest and juice, Thai fish sauce and soy sauce.

2. Remove the leaves from the coriander and set aside. Chop the stalks and roots as finely as possible and mix with the chopped chillies, garlic and ginger.

3. 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 chilli 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 coriander leaves and chopped roasted peanuts. Serve.

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