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Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple and spicy curry that tastes great with steamed sticky rice, wide noodles, or naan bread. Serve with a dollop of mozzarella (burrata, if you have it) to cut the spicy. Or serve plain. Very easy to make ahead and makes a great lunch! Trust your gut with seasonings; you can always add more as you go on and cooking will deepen the flavors. Curry will thicken as it cools.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.

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  • Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.

  • Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.

  • Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.

Nutrition Facts

235 calories; protein 5g; carbohydrates 20.5g; fat 17g; sodium 94.9mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/26/2018
My husband said this was his favorite thing I've ever made it was absolutely delicious! I paired it with cilantro rice and the only change I made was using coconut oil instead of grapeseed. Read More
(3)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2018
My husband said this was his favorite thing I've ever made it was absolutely delicious! I paired it with cilantro rice and the only change I made was using coconut oil instead of grapeseed. Read More
(3)
Rating: 5 stars
10/31/2018
The flavors are amazing and worked great served over rice. Make sure the peanut butter is well incorporated. Read More
(2)
Rating: 5 stars
12/13/2018
My son loved it. Just enough heat. I poured it over Jasmine rice. Made enough for two helpings plus a snack. Read More
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Rating: 5 stars
01/03/2021
Easy and Delicious!! Best homemade curry I’ve ever eaten! Highly recommend! Read More
Rating: 5 stars
01/30/2021
This is one of the easiest curry recipes EVER. And, dang, it is delicious. I added red bell pepper, sweet potato and stirred in some spinach with about 5 minutes left of cooking. It was incredible! I think there could have been more liquid as it does tend to cook off. I added a can of coconut milk and still think another can would benefit the recipe greatly. I cannot wait to make this again! An easy go-to for fall and winter. Read More
Rating: 5 stars
02/15/2021
I used fresh butternut squash, added more spice to kick it up a bit. One can of coconut milk was enough to make a nice curry. This was easy and you can add more ingredients or toppings to really accelerate the flavors! Recommend! Read More
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