Sweet Pumpkin and Peanut Curry is my go-to recipe when I want something comforting but different from the usual. I first tried making this after getting a huge pumpkin from the farmers’ market. The combination of pumpkin and peanuts might sound unusual, but trust me – it works. The coconut milk makes everything creamy, while the yellow curry paste adds just the right kick.
About the Recipe
This curry is perfect for both beginners and experienced cooks. The ingredients list might look long, but don’t let that scare you. Most items are easy to find in regular grocery stores. The cooking process is straightforward – just some chopping and simmering. The end result is a rich, creamy curry that’s both filling and flavorful.
Why You’ll Love This Recipe
You’ll love how the pumpkin gets tender but keeps its shape, soaking up all the curry flavors. The peanuts add an amazing crunch, while the coconut milk makes everything creamy and rich. It’s also great for meal prep – the flavors get even better the next day. Plus, it’s naturally vegetarian and can be made vegan by adjusting the sauce ingredients.
Sweet Pumpkin and Peanut Curry
Cooking Tips
– Cut the pumpkin and sweet potatoes into similar-sized pieces for even cooking
– Don’t skip the initial step of cooking the garlic and shallots slowly – it builds flavor
– Can’t find galangal? Use ginger instead
– Toast the peanuts and pumpkin seeds yourself for fresher flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve over jasmine rice or noodles. Leftovers keep well in the fridge for up to 3 days. The curry might thicken when stored – just add a splash of coconut milk when reheating.
Similar Recipes
- Thai Red Curry with Sweet Potato
- Coconut Butternut Squash Soup
- Vegetarian Massaman Curry
Nutrient Benefits
This curry is packed with vitamin A from pumpkin and sweet potatoes. Peanuts provide protein and healthy fats. Garlic and galangal offer immune-boosting properties. The spices help with digestion, and coconut milk adds healthy fats and makes the nutrients more easily absorbed by your body.
Sweet Pumpkin and Peanut Curry
Ingredients
- 2 tbsp Vegetable Oil
- 4 cloves Garlic (crushed)
- 4 Shallots (finely chopped)
- 2 tbsp Yellow Curry Paste
- 2 1/2 cups Vegetable Stock
- 2 Kaffir Lime Leaves (tornv)
- 1 tbsp Fresh Galangal (chopped)
- 450 gms Pumpkin (peeled, seeded and dicedV)
- 225 gms Sweet Potatoes (diced)
- 1 cup Peanuts (roasted and chopped)
- 1 1/4 cups Coconut Milk
- 1 1/2 cups Chestnut Mushrooms (sliced)
- 1 tbsp Soy Sauce
- Combination of 2 parts Soy Sauce and 1
- 2 tbsp part Lime Juice (or use Thai Fish Sauce)
- 1/3 cup Pumpkin Seeds (toasted)
- Fresh Green Chilli Flowers (to garnish)
Instructions
- Heat the oil in a large pan. Add the garlic and shallots and cook over a medium heat, stirring occasionally for 10 minutes until softened and golden. Do not let them burn.
- Add the yellow curry paste and stir-fry over a medium heat for 30 seconds until fragrant, then add the vegetable stock, lime leaves, galangal, pumpkin and sweet potatoes. Bring to the boil, stirring frequently then reduce the heat to low and simmer gently for 15 minutes.
- Add the peanuts, coconut milk and mushrooms. Stir in the soy sauce and soysauce-lime juice combination and simmer for 5 minutes more. Spoon into warmed individual serving bowls, garnish with the pumpkin seeds and chillies and serve.
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Frequently Asked Questions
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash works great in this recipe. Just cut it into similar-sized pieces and follow the same cooking time. The taste will be slightly different but still delicious.
How spicy is this curry?
The heat level is moderate. Yellow curry paste is typically milder than red or green. You can adjust the amount of curry paste to make it milder or spicier to your taste.
Can I make this ahead of time?
This curry tastes even better the next day. Make it up to 2 days ahead and store it in the fridge. Just warm it gently and add a splash of coconut milk if needed.
