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Pumpkin, coconut & peanut butter curry over quinoa

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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?

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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/

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{ 38 comments… add one }
  • Nami | Just One Cookbook January 11, 2014, 3:52 am

    Hmmm! This curry sounds delicious! I loooove Thai flavor and it sounds wonderful. I’ve never had curry over quinoa. So healthy!

    • Julia January 13, 2014, 2:27 pm

      Thanks, Nami! I love Thai flavors and try incorporate them in lots of dishes at my house! 🙂 I have a huge container of red curry paste just in my refrigerator. 🙂

  • Rachel Cotterill January 11, 2014, 5:17 am

    That looks delicious. Pumpkin is wonderful but I haven’t tried putting it in a curry.

    • Julia January 13, 2014, 2:28 pm

      Thanks, Rachel! 🙂

  • [email protected]'s Recipes January 11, 2014, 8:44 am

    I had some quinoa with root veggies for the lunch too. Love your pumpkin curry..looks absolutely wonderful over quinoa.

    • Julia January 13, 2014, 2:28 pm

      Thank you, Angie, – I love curry and quinoa together!

  • Jess January 11, 2014, 10:02 am

    This looks delicious! Love how fresh and colourful it looks- healthy and tasty! I may give this a go soon 🙂

  • Natasha @ The Cake Merchant January 11, 2014, 11:53 am

    Love the combination of pumpkin, coconut, and peanut butter. I’ll definitely be making this one!

  • Beth January 11, 2014, 1:09 pm

    It’s a beautiful dish, and it sounds so delicious! Perfect for the cold weather we’re experiencing, not to mention for all those resolutions.

  • Deb January 11, 2014, 2:37 pm

    Just the hearty dinner we crave! Vegetarian and bursting with flavor, a creative winter dinner!

  • The Café Sucre Farine January 11, 2014, 3:30 pm

    This looks just amazing Julia and what a great idea to serve it over quinoa. I love the vibrant colors!

  • Matt @ Runner Savvy January 11, 2014, 8:02 pm

    This looks delicious!

  • Liz January 11, 2014, 9:52 pm

    Over quinoa??? What a great idea, Julia!!

  • Ashley January 12, 2014, 10:07 am

    You know, it hits December and I totally forget about pumpkin! But I really shouldn’t! This sounds awesome – especially with the peanut butter and little bit of coconut milk!

    • Julia January 13, 2014, 2:29 pm

      I still have a huge can of canned pumpkin that reminds me that I have to make pumpkin recipes even though it’s not November anymore! 🙂

  • [email protected] Riffs January 12, 2014, 1:23 pm

    I’ve been using quinoa (or barley) more and more in places where I’d normally use rice. It works so well! It must be wonderful with this great looking curry. I always have peanut butter in the house (and canned pumpkin, too) so this is an easy dish for me to make. Terrific recipe – thanks.

  • Suzanne Perazzini January 12, 2014, 7:15 pm

    That looks like a good healthy meal. It’s not easy to make a dish like that look good but your photos are great.

    • Julia January 13, 2014, 2:38 pm

      You’re right! I also did not have the right bowl – this would’ve looked better in a bowl vs. spread out on the plate. 🙂

  • Pamela @ Brooklyn Farm Girl January 12, 2014, 10:18 pm

    I don’t make curry nearly enough, but based on this dish I should be making it all the time! Yum!

  • Ash-foodfashionparty January 13, 2014, 12:49 am

    Wow, the curry looks so yummy. Love the flavors and thai is one of my favorite cuisine.

  • laurasmess January 13, 2014, 2:52 am

    You had me at peanut butter and coconut! Yum, this sounds divine… an easy, nutritious and delicious curry that I know I’ll be making regularly for after-work dinners 🙂 Thanks Julia. Gorgeous pics, too xx

    • Julia January 13, 2014, 2:30 pm

      Thank you, Laura! 🙂 This makes a great after-work dinner for sure! 🙂

  • [email protected] January 13, 2014, 9:34 am

    I would love to try this…the combination of flavors is very intriguing. Looks delicious and nutritious! 🙂 ela

  • Shashi @ http://runninsrilankan.com January 13, 2014, 10:01 am

    I’ve made curry with pumpkin before – but using peanut butter and coconut milk and pumpkin is just BRILLIANT!

    • Julia January 13, 2014, 2:26 pm

      Shashi, this is my most favorite pumpkin curry to-date! I love all pumpkin curries, but peanut butter just makes it so delicious!

  • Kiersten @ Oh My Veggies January 13, 2014, 9:17 pm

    I love everything about this! Pumpkin, coconut milk, curry paste, and quinoa are some of my favorite things. 🙂

  • Consuelo @ Honey & Figs January 14, 2014, 9:25 am

    What a lovely healthy meal! I love the sound of curry and quinoa together, and it definitely looks like a pretty dish! I adore your pictures : )

  • Yelena January 14, 2014, 11:37 am

    I can smell the aroma of this dish from here dear Julia! Perfect for a cold winter day-)
    Thank you!

  • Layla @ Brunch Time Baker January 14, 2014, 8:37 pm

    What a wonderful combination!

  • Stacey January 16, 2014, 11:44 am

    We made this last night and it was different! It grew on us both. The combo of peanut butter with pumpkins threw us for a loop.

    One note: I drastically reduced the amount of honey. After 2 TBSP I tasted it and the honey came through loud and clear. If I added 4 more it would’ve been too much for our taste. You sure that’s 6 TBSP and not 6 teaspoons?

    Looking forward to trying some of your other recipes!

    • Julia January 16, 2014, 2:16 pm

      Hi Stacey! Thank you for your sweet comment – so glad you liked this curry! What’s funny is that originally I had posted 3 tablespoons of honey. Then, just this week, I made this curry and went crazy on honey – the curry was not sweet enough to me so I upped the amount of honey needed and corrected the recipe. Well, now based on your feedback I just corrected the recipe back and updated the amount of honey to “from 3 to 6 tablespoons”.

  • Stacy | Wicked Good Kitchen January 17, 2014, 3:30 pm

    Oh, my! Somehow, I missed getting my buns over here to comment. (Please forgive me.) Wow…I am totally loving this flavor combination. You are one wicked cook, girl! I love that there is coconut milk in there and that this curry is served over quinoa so full of protein. Thanks for sharing. Pinning (of course)!

  • [email protected] January 18, 2014, 1:52 pm

    This dish has a lot of my favorite flavors too! Love pumpkin paired with some spice and quinoa is always a great choice for some extra protein!

  • Tina @ Tina's Chic Corner January 24, 2014, 12:20 pm

    I would have never thought to combine these flavors, but it sounds delicious! So creative. I wish I had this for lunch today. 🙂

  • June February 19, 2014, 8:32 pm

    This looks absolutely scrumptious! Although I often use pumpkin in my curries, and I use peanut butter in my stews, I never thought to combine them all. Can hardly wait to try this one. Thank you for sharing.

  • Stephanie April 7, 2014, 8:46 pm

    Just made this for dinner. I was a little heavy with the honey but balanced that with some Siracha. This is definitely a keeper! Thanks for sharing!

  • angie November 18, 2015, 4:56 pm

    Just made this for dinner tonight. It is absolutely delicious! Things I never would have thought to put together create such a depth of flavor…this will become a regular at our house for sure. Thanks for sharing!

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