≡ Menu

Pumpkin, coconut & peanut butter curry over quinoa

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

Pumpkin, coconut and peanut butter curry served over quinoa

Pumpkin, coconut, and peanut butter curry, stew, soup, Thai food, Asian recipes

This recipe combines a lot of my favorite flavors together: Thai spices + pumpkin + peanut butter + black beans + some honey + just a little bit of coconut milk (only 1/4 cup for a whole recipe). The resulting dish is a hearty, Asian-inspired curry with just the right amount of heat, spice, sweetness and creaminess. Peanut butter does wonders in this recipe adding silky creaminess and an amazing flavor. Use creamy variety, such as JiF brand of peanut butter. This curry is really great when served over quinoa.

Pumpkin, coconut, and peanut butter curry, stew, soup, Thai food, Asian recipes

Not only is this dish delicious, it is also quite healthy, full of nutrients and veggies. It’s vegetarian, low-calorie, low-fat, and gluten-free. And, it looks pretty, too (hopefully, the photos show it – I was in a big hurry, so I just took a few simple photos). What’s not to like?

Pumpkin, coconut & peanut butter curry over quinoa

Total Time: 40 minutes

Yield: this recipes makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!

Pumpkin, coconut & peanut butter curry over quinoa

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1/4 cup coconut milk
  • 1 or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
  • 3 to 6 tablespoons honey (to taste)
  • 1/4 cup creamy peanut butter
  • 1 can black beans (15 oz, 425 g), rinsed and drained
  • salt and pepper
  • 2 cups cooked quinoa

Instructions

  1. Note: this recipes makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!
  2. In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
  3. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), coconut milk, 1 tablespoon of red curry paste, 3 tablespoons of honey, and creamy peanut butter. Stir everything well, and season with salt and pepper. Add black beans and stir. Taste your curry, season with more salt if needed. Adding enough salt (not too little) to the curry is very important to its flavor. Add more honey if desired. Add another tablespoon of red curry paste, if desired. (Note: various brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety. Thai Kitchen brand makes red curry paste of moderate spiciness, their paste is not overly spicy). Add more peanut butter, if desired.
  4. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.
  5. Serve with quinoa, garnished with chopped green onion.
http://juliasalbum.com/2014/01/pumpkin-coconut-and-peanut-butter-curry/

If you like PUMPKIN, I have a wonderful board on Pinterest for you:



CONNECT WITH ME ON MY SOCIAL MEDIA:

PINTEREST | FACEBOOK | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN’

Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 38 comments… add one }

Leave a Comment