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
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.