Go Back
+ servings
pumpkin coconut peanut butter curry with quinoa

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

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 412 kcal
Author Julia


  • 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


  1. In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
  2. 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. 

  3. 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. 

  4. Add more honey if desired. Add another tablespoon of red curry paste, if desired.  Add more peanut butter, if desired.

  5. 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.
  6. 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.