
A rich and creamy plant-based curry that uses every part of the squash, including the seeds for a crunchy garnish. Packed with protein-rich tempeh and a savory peanut base, it's a satisfying meal that's as sustainable as it is delicious.
Cook the brown rice according to the package instructions. While the rice is simmering, prepare the chili peanut oil: pour half of the olive oil into a frying pan and add the chopped peanuts. Place over medium heat and cook, stirring occasionally, until the peanuts begin to turn golden. Stir in the chili flakes, then immediately remove from the heat. Strain the mixture through a sieve into a heatproof bowl, reserving both the infused oil and the peanut-chili solids.
Preheat your oven to 200°C (180°C fan/gas mark 6). Scrape the seeds out of the butternut squash and place them in a sieve. Rinse under cold water to remove any stringy flesh, then pat them thoroughly dry with kitchen paper. Toss the seeds on a baking tray with 1 teaspoon of olive oil and a pinch of salt. Roast for 10–15 minutes until golden and crispy. Meanwhile, peel the remaining squash and cut the flesh into 2.5cm cubes.
Return the frying pan to medium heat and add half of the reserved chili oil. Add the tempeh cubes and brown them for 2–3 minutes on each side until golden and slightly crispy. Remove the tempeh from the pan and set aside.
Heat the remaining chili oil in the same pan over medium heat. Add the sliced leeks and sauté for 5–6 minutes until softened and lightly browned. Stir in the ground cumin and the cubed butternut squash, seasoning well with salt and pepper. Cook for another 2–3 minutes to toast the spices.
Pour the coconut milk into the pan. Fill the empty coconut milk can halfway with water and add that to the pan as well. Stir in the peanut butter until completely dissolved, then return the browned tempeh to the curry. Bring the mixture to a gentle simmer, cover with a lid, and cook for 20 minutes.
Scatter the long-stemmed broccoli over the top of the curry. Cover again and simmer for a final 10–15 minutes until both the broccoli and squash are tender when pierced with a knife. Serve the curry over the cooked brown rice, garnished with the reserved chili-peanut mixture and the roasted squash seeds.
If you don't have tempeh, firm tofu or chickpeas work great as a protein substitute. For extra depth, add a squeeze of lime juice just before serving to balance the richness of the peanut butter and coconut milk.