Pumpkin, coconut and peanut butter curry served over quinoa
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.
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?
If you like PUMPKIN, I have a wonderful board on Pinterest for you: