Creamy Peanut and Butternut Squash Curry with Tempeh

Name: Creamy Peanut and Butternut Squash Curry with Tempeh
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 200 g block tempeh cut into 2.5 cm cubes; 185 g brown rice; 1 small butternut squash unpeeled and halved; 200 g long-stemmed broccoli; 1 leek, halved and finely sliced; 55 ml olive oil; 400 ml can coconut milk; 2 tbsp smooth peanut butter; 2 tbsp roasted salted peanuts roughly chopped; 2 tsp ground cumin; 1 tsp chilli flakes

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.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

block tempeh cut into 2.5 cm cubes
200 g
brown rice
185 g
small butternut squash unpeeled and halved
1
long-stemmed broccoli
200 g
leek, halved and finely sliced
1
olive oil
55 ml
can coconut milk
400 ml
smooth peanut butter
2 tbsp
roasted salted peanuts roughly chopped
2 tbsp
ground cumin
2 tsp
chilli flakes
1 tsp

Step-by-Step Instructions

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.