I got this from one of Rachael Ray’s 30 Minute Meals. At first I was really unsure about the flavor combinations but decided to give it a shot, since most of the ingredients I always have on hand anyway – it came out quite delicious! I made some minor tweaks (no need for oil!) and I kept it really thick, since I’m not planning on serving it over pasta as a thin sauce. Would be delicious over some brown or basmati rice and sauteed shrimp.
Peanut Pumpkin Curry
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated*
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup lite soy sauce
1 (15-ounce) can cooked pumpkin
1/2 – 1 cup boiling water, depending on how thick/thin you want your sauce
2 rounded tablespoonfuls mild or hot curry paste (I used a little more red curry, but I like heat!)
Heat a large, deep skillet over medium heat sprayed with cooking spray. Add garlic, ginger, red bell pepper and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk the soy sauce into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add 1/2 – 1 cup boiling water to thin sauce a bit and simmer over low heat. Adjust salt to taste.
This makes a lot – easily 8 big servings. If you keep it thick like I did, it’s really more like a vegetable side dish than a sauce (next time I’d use 2 red bell peppers, just for more veggie “oomph”).
For the entire recipe:
40 g fat
76 g carb
26 g protein
For 8 servings, each:
5 g fat
9.5 g carb
3.25 g protein
*(I always keep ginger root on hand in the freezer, it lasts forever)