Formerly known as That Pumpkin Thing, the Pumpkin Curry was inspired my my Uncle’s weird love of putting peanut butter in almost every meal he made. This curry is filling, delicious, creamy and great for warming you up on those cold winter nights.
1 onion, diced
1 tbsp minced garlic
1 400ml can of coconut cream
2 heaped tbsp crunchy peanut butter
1 400ml can of concentrated pumpkin soup OR about half a kent pumpkin, boiled, drained and mashed or pureed
1 medium sized sweet potato, peeled
2 medium sized carrots, washed but not peeled
1 large potato, washed but not peeled
1 cup uncooked rice
1. Cook the rice, either in a rice cooker or on the stove top.
2. Cut the potato, sweet potato and carrot into chunks, about 2cm sized cubes. Boil until tender. Drain and set aside.
3. In a large cooking pot, heat some cooking oil (I use rice bran oil) and sauté the onion and garlic until translucent. Add the peanut butter to the onion, then add the coconut cream. Mix until the peanut butter is melted and everything is well combined.
4. Add the pumpkin soup or puree and mix. Finally stir in the potato, sweet potato and carrot. Let it heat through (2-5 minutes).
5. Serve on a bed of rice.
This amount will make about 4 servings, but the curry won’t freeze well. Leftovers are nicer when reheated. It could also be served as a side dish, or with chapati, papadums, crusty bread rolls or even just on it’s own. You could add cauliflower too, if you were so inclined…
Stay tuned for another pumpkin centric recipe on Monday- Roast Pumpkin Soup!