Pumpkin Peanut Butter Curry
Ingredients
- 1 tsp coconut oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 TBSP fresh ginger, minced
- 2 carrots, sliced
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin seed
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp cayenne (adjust for spice preference)
- 1 TBSP curry powder
- 1 small zucchini, sliced
- 1 C green beans, sliced
- 1 red bell pepper, chopped
- 14 oz can chickpeas, rinsed and drained
- 1/4 C peanut butter
- 14 oz can full fat coconut milk
- 1 C pumpkin purée (or sweet potato)
- 1/4 C water or broth
- 1 lime, juiced
- 1/2 bunch cilantro, chopped
- 1/4 C peanuts, chopped
Preparation
Melt coconut oil over medium low heat in a large pot. Add in onion, garlic, and ginger and sauté for 2-3 min. Add in carrots and spices and sauté for another 3-4 minutes until carrots are slightly tender.
Toss in remaining veggies and chickpeas and sauté for a minute or two before adding coconut milk, pumpkin, peanut butter, and water. Bring to a boil.
Reduce heat and simmer for 10-15 minutes until desired thickness is reached. Stir in lime juice and cilantro.
Serve hot over massaged kale or steamed rice topped with chopped peanuts.
Tips
Adjust cayenne amount based on spice preference.
The entire dish, including prep, is ready in 30 minutes.
Serve over basmati rice with garlic naan or a bed of massaged kale.
Flavor improves over time, making it ideal for meal prep and leftovers.
