:-)
Pumpkin & Peanut Butter Curry
Rated 4.6 stars by 5 users
Category
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Michele Cooper
This is a great little recipe, that I used to entertain my vegan friends with. The Peanut butter, gives it it's richness. Butternut squash works equally well. The reason for the swede, is pumpkin, once cooked can sometimes go a bit mushy, so the swede is there to give it extra crunch
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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
30g Olive oil
100g Leeks - chunky chopped
200g Swede - chunky chopped
500g Pumpkin, peeled, seeded and chunky chopped (Shay, please skin! :-) )
4 Garlic cloves - finely chopped
4 tsp Fresh ginger - finely chopped
6 tsp Curry Blend
500ml Vegetable stock - I used 2 vegetable stock cubes - add 400ml and add the other 100ml at the end if you need it
100g Peanut butter - good quality
400ml Coconut milk
100g Chestnut mushrooms - chunky chopped
30ml Liquid Aminos (this is a soy sauce replacement)
1/2 Lime Juice
Extra chilli - I used 1//2 tsp Kashmiri chilli
50g Toasted pumpkin seeds or Toasted flaked almonds (almonds are lower in carbs, which is what I've based these macros on)
Coriander to garnish
Optional Extra
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
Enjoy :-)

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