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Malaysian-style Peanut Curry

serving suggestion: brown rice, toasted peanuts and coriander

Curry is one of my favourite things to make but I usually stick to making Indian-style curries when I do.

I wanted to mix it up a little.. and by now you should all know that I have a major Peanut Butter addiction! ..(well it could be worse eh?) .. so I decided to create this dish to introduce onto the menu at work and it turned out really well! It's

a yummy alternative to your usual, bog standard veggie curry.

You will need:

1 tin of coconut milk

1/2 tin of chopped tomatoes (blended if possible)

1 tin of chickpeas (drained)

1/2 a butternut squash

1-2 red pepper(s)

1 onion

3 cloves of garlic

1 thumb sized piece of ginger

2 tbsp of smooth peanut butter (I recommend pip and nut or meridian)

2 tspn of garam masala

1 tspn of tumeric

1/2 tspn of cumin

coconut oil

salt (to taste)


1 sharp knife

1 chopping board

1 tin opener

1 roasting tray

1 large pan

1 small pan

1 peeler

1 garlic crusher

1 metal spoon

1 mixing spoon


Preheat oven to 180cc gas mark 4

Chop the butternut squash down the centre, keep one half and wrap the other half to put into the fridge

Use a spoon to de-seed the squash, then chop into 2cm cubes ready for roasting

When the oven is up to temp add 1 tbsp of coconut oil into the roasting tray and place in the oven for a minute

Once melted remove tray from the oven, add the squash, sprinkle on some salt, toss and put back into the oven for around 20 minutes

Meanwhile peel and dice the onion and add to the large pan with 1 tbsp of coconut oil and sauté for a few minutes of medium-high heat (careful not to burn)

Peel and crush the garlic, deseed and chop the pepper, peel and finely dice/grate the ginger then add into the pan to sauté for another few minutes

Remove large pan from hob and replace with the small pan, add the spices to the pan and turn down the heat

Stir the spices with the mixing spoon and let the dry heat bring out the flavour of the spices, after a minute remove from heat

Add the large pan back on to heat, add the spices, coconut milk and chopped tomatoes, peanut butter

and let simmer on a low heat

Once the squash is cooked (but not too soft) remove from oven and decant into the large pan along with the chickpeas

Let the curry simmer for a further 20 minutes on low heat while you cook your rice

Now its ready to serve and enjoy :)

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