Pumpkinpeanutcurry

“Peanut butter and pumpkin is not something that you would otherwise have thought would go together, especially in a curry, but this works on so many levels. Great idea for those leftovers from the Halloween pumpkin surplus”.

  • 2 tbsp crunchy peanut butter
  • 1 tsp tomato puree
  • 1 lime, Zest and Juice
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • fresh coriander, small handful
  • 2 red chiles, halved & seeded
  • 4 garlic cloves
  • 1 cm fresh ginger root
  • 2 tbsp vegetable oil
  • 2 red onions, cut into thin wedges
  • 800 g pumpkin, peeled, deseeded and roughly diced
  • 400 ml coconut milk

Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. Stir in the purée, lime zest and juice, soy or fish sauce and sugar. Ignore how ropey this looks! Set aside.

Remove the leaves from the coriander and set aside. Chop the stalks and roots as finely as you can, along with the chilli, garlic and ginger.

Heat the oil in a wok or good-sized pan and fry the onions quite briskly for a few minutes, so that they catch slightly. As soon as this starts to happen, add the pumpkin and stir-fry for a few minutes. Stir in the chilli mixture for 1 minute, then add the coconut milk. Stir, then add the peanut butter mix. Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the pumpkin is tender. Season to taste or add more soy or fish sauce, as you like. Garnish with coriander leaves and serve with cooked rice.

Notes : Could be spicier, would add more chili in the future, as when I had done this recipe the first time, I used very small 5-6cm chillies, which didn’t seem to give too much of a punch.

Substitutions : To substitute dried coriander for fresh in a recipe, use 1 tbsp dried for 3 tbsp freshly chopped

Source : Delicious Magazine : website

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Cuisine : Asian : Southern

Course : Main

Preparation Times : Ready in: 45 Minutes

Wine Recommendation : The exotic flavours call for an Aussie white Semillon-Chardonnay or a red Pinot Noir.

Nutritional notes : Per serving: 333kcals, 27g fat (16.8g saturated), 7.4g protein, 16.3g carbs, 8.5g sugar, 0.8g salt

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