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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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 412 kcal
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
- 1/4 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
- 1/4 cup creamy peanut butter
- 15 oz black beans from the can, rinsed and drained
- salt and pepper
Instructions
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In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
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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.
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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.
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Add more honey if desired. Add another tablespoon of red curry paste, if desired. Add more peanut butter, if desired.
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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.
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Serve with quinoa, garnished with chopped green onion.
Nutrition Facts
Pumpkin, Coconut and Peanut Curry
Amount Per Serving
Calories 412
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Sodium 319mg14%
Potassium 790mg23%
Carbohydrates 57g19%
Fiber 13g54%
Sugar 23g26%
Protein 15g30%
Vitamin A 11150IU223%
Vitamin C 11.3mg14%
Calcium 80mg8%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.