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    Pumpkin, Coconut and Peanut Curry

    By Julia | Updated: Jul 17, 2018 | Published: Jan 11, 2014 | 38 Comments

    11.0K shares
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    Pumpkin, coconut milk and peanut butter curry served over quinoa - delicious Asian-inspired recipe.

    Pumpkin, coconut milk, peanut butter curry with black beans served with 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 ¼ 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 milk, peanut butter curry with black beans served with quinoa

    Not only is this coconut peanut curry 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?

    Recipe notes

    • This recipes makes 4 moderate size servings. You can easily double the recipe if you want bigger portions or if serving more than 4 people.
    • 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.  Note that Thai Kitchen brand makes red curry paste of moderate spiciness, their paste is not overly spicy.
    • Serve over quinoa.  Cook 1 cup of quinoa in 2 cups of water and ¼ teaspoon salt.  This will make about 3 cups of cooked quinoa.
    pumpkin coconut peanut butter curry with quinoa
    5 from 1 vote

    Pumpkin, Coconut and Peanut Curry

    Pumpkin, coconut milk, peanut butter curry with black beans.  It's vegetarian, low-calorie, low-fat, and gluten-free recipe.  Perfect if served with quinoa
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 412 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion , chopped
    • 4 cloves garlic , minced
    • 1 cup pumpkin puree , from the can or homemade
    • 1 cup tomatoes , from the can
    • 1 cup vegetable stock or water
    • ¼ cup coconut milk
    • 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
    • 4 tablespoons honey
    • ¼ cup creamy peanut butter
    • 15 oz black beans from the can, rinsed and drained
    • salt and pepper

    Instructions 

    • In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
    • 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.  Add more peanut butter, if desired.
    • 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.
    • Serve with quinoa, garnished with chopped green onion.

    Nutrition

    Nutrition Information
    Pumpkin, Coconut and Peanut Curry
    Amount per Serving
    Calories
    412
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    5
    g
    31
    %
    Sodium
     
    319
    mg
    14
    %
    Potassium
     
    790
    mg
    23
    %
    Carbohydrates
     
    57
    g
    19
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    23
    g
    26
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    11150
    IU
    223
    %
    Vitamin C
     
    11.3
    mg
    14
    %
    Calcium
     
    80
    mg
    8
    %
    Iron
     
    4.3
    mg
    24
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword coconut curry, peanut curry, pumpkin curry
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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      Recipe Rating




    1. angie

      November 18, 2015 at 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!

      Reply
    2. Stephanie

      April 07, 2014 at 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!

      Reply
    3. June

      February 19, 2014 at 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.

      Reply
    4. Tina @ Tina's Chic Corner

      January 24, 2014 at 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. 🙂

      Reply
    5. Christin@SpicySouthernKitchen

      January 18, 2014 at 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!

      Reply
    6. Stacy | Wicked Good Kitchen

      January 17, 2014 at 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)!

      Reply
    7. Stacey

      January 16, 2014 at 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!

      Reply
      • Julia

        January 16, 2014 at 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".

        Reply
    8. Layla @ Brunch Time Baker

      January 14, 2014 at 8:37 pm

      What a wonderful combination!

      Reply
    9. Yelena

      January 14, 2014 at 11:37 am

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

      Reply
    10. Consuelo @ Honey & Figs

      January 14, 2014 at 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 : )

      Reply
    11. Kiersten @ Oh My Veggies

      January 13, 2014 at 9:17 pm

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

      Reply
    12. Shashi @ http://runninsrilankan.com

      January 13, 2014 at 10:01 am

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

      Reply
      • Julia

        January 13, 2014 at 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!

        Reply
    13. ela@GrayApron

      January 13, 2014 at 9:34 am

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

      Reply
    14. laurasmess

      January 13, 2014 at 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

      Reply
      • Julia

        January 13, 2014 at 2:30 pm

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

        Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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