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Pumpkin and peanut curry

Name: Pumpkin and peanut curry
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp crunchy peanut butter; 1 tsp tomato purée; Zest and juice of 1 lime; 1 tbsp soy sauce or Thai fish sauce; 1 tsp sugar; Small handful fresh coriander, with roots (if possible); 2 red chillies, halved and deseeded; 4 garlic cloves; 1cm piece fresh ginger; 2 tbsp vegetable oil; 2 red onions, cut into thin wedges; 800g pumpkin or butternut squash, peeled, deseeded and roughly diced; 400ml can coconut milk

Published: 31 Dec 05
Updated: 18 Mar 24

This rich and cream pumpkin curry recipe is a perfect winter warmer. If you can’t find pumpkin you can use butternut squash instead.

Make the most of autumn’s bounty with more delicious pumpkin recipes.

Easy
January 2006

Test kitchen approved

Serves 4
Ready in 45 minutes

This rich and cream pumpkin curry recipe is a perfect winter warmer. If you can’t find pumpkin you can use butternut squash instead.

Make the most of autumn’s bounty with more delicious pumpkin recipes.

Nutrition: per serving

Calories: 333kcals
Fat: 27g (16.8g saturated)
Protein: 7.4g
Carbohydrates: 16.3g (8.5g sugar)
Salt: 0.8g

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Ingredients

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

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Method

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. Set aside.
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.
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.

Recipe from January 2006 Issue

Nutrition

Nutrition: per serving

Calories: 333kcals
Fat: 27g (16.8g saturated)
Protein: 7.4g
Carbohydrates: 16.3g (8.5g sugar)
Salt: 0.8g

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Published: 31 Dec 05
Updated: 18 Mar 24

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World Vegan Day 2020: Using Your Leftover Pumpkins | Thought Clothing says:

29th Oct 2020 at 5:01 pm

[…] Pumpkin and Peanut Curry […]

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Seven Vegetarian Pumpkin Recipes – lifesta says:

11th Aug 2020 at 7:45 pm

[…] Pumpkin and Peanut Curry – Tom Norrington-Davies This curry had my attention with the very first ingredient, crunchy peanut butter! Imagine the creaminess and nuttiness this curry contains along with other delicious Thai inspired ingredients. View recipe at Delicious Magazine […]

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