:-)
Pumpkin & Peanut Butter Curry
Rated 4.6 stars by 5 users
We recommend serving this with a protein source to complete the meal.
Typical nutritional information for the whole recipe:
1594 Calories / 43.2g Carbs / 51.6 g Protein / 132g Fat
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Makes 4 portions - each portion contains:
398 Calories / 10.8g Carbs / 12.9g Protein / 33g Fat
Ingredients
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30g Olive oil
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100g Leeks - chunky chopped
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200g Swede - chunky chopped
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500g Pumpkin, peeled, seeded and chunky chopped
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4 Garlic cloves - finely chopped
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4 tsp Fresh ginger - finely chopped
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6 tsp Curry Blend or other Curry Powder / Spice Blend
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500ml Vegetable stock - I used 2 vegetable stock cubes - add 400ml and add the other 100ml at the end if you need it
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100g Peanut butter (100% nuts)
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400ml Coconut milk (tinned)
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100g Chestnut mushrooms - chunky chopped
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30ml Liquid Aminos (this is a soy sauce replacement)
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1/2 Lime Juice
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Extra chilli - I used 1//2 tsp Kashmiri chilli
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50g Toasted pumpkin seeds or Toasted flaked almonds (almonds are lower in carbs, which is what I've based these macros on)
Optional Extra
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Coriander to garnish
Directions
Heat up the olive oil in a large saucepan, then add to this leeks & swede. Fry for about 5 minutes
Then add to the saucepan pumpkin, garlic & ginger. Fry for a further 5 minutes
Add the Curry Blend & Kashmiri chilli (if you're adding extra chilli) and stir it in well and completely coat all of the vegetables
Add 400ml of the vegetable stock and the lime juice. Bring to boil and turn down to a gentle simmer for about 20 minutes, or until the vegetables are cooked
If you haven't done so already, in a small frying pan, dry fry (if you want to you could add a tiny knob of butter) your flaked almonds or pumpkin seeds, and put them to one side as a garnish
Now add all the other ingredients, to the large saucepan APART from the roasted almonds or pumpkin seeds. So add the peanut butter, coconut milk, chestnut mushrooms & liquid aminos
If you need any remaining stock, add it now and bring to boil, and simmer on a medium heat for 5 minutes
Serve in a nice big bowl and garnish with your nuts and optional coriander for extra colour