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Red Peanut Curry with Roasted Pumpkin

ingredients:
 
2 cans of coconut milk
2 medium onions
8 cloves of garlic
3” finger of ginger
1 lime
4 cups of pumpkin, cubed
1 red pepper
2 serrano chiles
2 cups spinach
1 head of broccoli
1 cup peas/sugar snaps
1/2 cup basil leaves
1/2 cup of peanut butter
2 T curry paste (I used red)
1 T garam masala
1 t cayenne
.5 t cumin
.5 t hot yellow curry powder
2 T coconut oil
3 T olive oil
 
I build this dish “by feel”, so by all means, cater this recipe to your preferences/heat level.
 
Roasting the pumpkin: combine cubed pumpkin, olive oil, and garam masala and spread evenly onto a foil-lined baking sheet.  Roast at 400F until pumpkin is crisp and brown on the outside (20 minutes?), turning one time.
 
While pumpkin is cooking, heat coconut oil in 8 quart pot, medium heat.  Once oil is glistening, add finely diced aromatics: onion, garlic, red pepper, and chiles.  Cook until translucent and add coconut milk and stir in curry paste, peanut butter, cayenne, cumin, and curry powder.  Peel the finger of ginger and drop that in whole.  For the next ten minutes or so, keep stirring and tasting the curry.  Taste it coming together as the heat continues to draw out flavors and oils from the ingredients and adjust accordingly - more paste, more peanut, more dry spices as you feel is necessary.  While this cooks, dispatch our head of broccoli, cutting florets down to manageable bite sizes and (pro tip), using the potato peeler you peeled the ginger with, peel strips of sweet delicious broccoli stem to add with florets.  Once you’ve got the curry tasting the way you like it, add veggies: broccoli, peas, spinach, and the roasted pumpkin - oil and all.  Turn heat to a simmer, and stir slowly for 5 minutes to cook down the broccoli.  Finish with the fresh basil and the fresh juice of one lime and serve with jasmine rice.