Pumpkin And Peanut Curry Recipe | Food

Date Published:: 30/11/2007

This spicy Thai recipe is really more of a pumpkin and peanut butter curry, but you won't believe how exotic a dish mostly made using your storecupboard can taste.

Serves 4
Ready in 45 minutes

Nutritional Information

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

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

Method: How to make pumpkin and peanut curry

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. 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. 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.