Pumpkin and peanut curry recipe

By Tom Norrington-Davies

  1. Serves 4
  2. Ready in 45 minutes
  3. Rating

This spicy Thai recipe is ready in 45 minutes and great served with rice.

tried and tested
Pumpkin and peanut curry

Ingredients

  1. 2 tbsp crunchy peanut butter
  2. 1 tsp tomato purée
  3. Zest and juice of 1 lime
  4. 1 tbsp soy sauce or Thai fish sauce
  5. 1 tsp sugar
  6. Small handful fresh coriander, with roots (if possible)
  7. 2 red chillies, halved and deseeded
  8. 4 garlic cloves
  9. 1cm piece fresh ginger
  10. 2 tbsp vegetable oil
  11. 2 red onions, cut into thin wedges
  12. 800g pumpkin or butternut squash, peeled, deseeded and roughly diced
  13. 400ml can coconut milk

Method

  1. 1. Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. Stir in the purée, lime zest and juice, soy or fish sauce and sugar. Ignore how ropey this looks! Set aside.
  2. 2. Remove the leaves from the coriander and set aside. Chop the stalks and roots as finely as you can, along with the chilli, garlic and ginger.
  3. 3. Heat the oil in a wok or good-sized pan and fry the onions quite briskly for a few minutes, so that they catch slightly. As soon as this starts to happen, add the pumpkin and stir-fry for a few minutes. Stir in the chilli mixture for 1 minute, then add the coconut milk. Stir, then add the peanut butter mix. Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the pumpkin is tender. Season to taste or add more soy or fish sauce, as you like. Garnish with coriander leaves and serve with cooked rice.

Nutritional info

Per serving: 333kcals, 27g fat (16.8g saturated), 7.4g protein, 16.3g carbs, 8.5g sugar, 0.8g salt

Wine Recommendation

The exotic flavours call for an Aussie white Semillon-Chardonnay or a red Pinot Noir.

Comments

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m_gebelein@hotmail.com

January 9

I made this today, very easy and quick to make, and very tasty. As I didn't have fresh chili or ginger, I used 1tsp of chili flakes and half a tsp of ground ginger, which made it just spicy enough without being overpowering. I also added some spinach for extra colour, and some silken tofu, just in the last 5 mins. Together with rice this is a great vegetarian main course.

m_gebelein@hotmail.com

January 9

I made this today, very easy and quick to make, and very tasty. As I didn't have fresh chili or ginger, I used 1tsp of chili flakes and half a tsp of ground ginger, which made it just spicy enough without being overpowering. I also added some spinach for extra colour, and some silken tofu, just in the last 5 mins. Together with rice this is a great vegetarian main course.

gillwaite@googlemail.com

January 11

Just to add to my comment below. I reheated the leftovers the next day and it was much much nicer which is very typical of curries

gillwaite@googlemail.com

January 11

Very very nice and very easy. I would say it serves more like 4-6 people

ellest

May 21

I made this for some vegetariand friends the other night and the response was great. I did sice it up with a little tabasco at the end for extra heat . . .

crispinoliver

October 31

Add some lamb, good beef or king prawns for a more substantial meal. As for colour, maybe some spinach.

daphne

October 26

This looked amazing but when i made it, it was a little bland. I would recommend using more chilli. And is it wrong of me to want some green in every meal? Mange Tout is good in this, but ad at the very end so they keep some of their crunch.

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