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This is a very simple curry, influenced by satay. I love the thick richness and creaminess the peanut butter adds, balancing out the spice from curry powder. If serving to younger family members, just add the chilli flakes on top of those that want it. I also like sprinkling chopped peanuts or cashews over the dish just before serving, but this is again purely optional.
Comforting and warming, it is a great dinner for cold nights, served with a pile of fluffy rice on the side. However, as I post this recipe we are in mid summer in Australia – but there’s still time for curries! I freeze the curry in individual portions, then on hot days all I have to do is quickly reheat and serve. When time and heat don’t allow for rice, naan or chapatis are a delicious accompaniment.
Also, if you ever find yourself with leftover roasted pumpkin and cooked carrots, this sauce is a great way of turning them into a different meal – and when you use cooked vegetables, the curry is ready in under 15 minutes!
Can I freeze pumpkin curry?
Yes you can freeze it – it will freeze for a couple of months.
Can I meal prep this pumpkin curry for later in the week?
Yes. The curry will keep for up to three days covered in the fridge.
Make it Yours:
Gluten free: Omit soy sauce and add some salt
Peanut free: Use almond butter
Nut free: Use seed butter
Want extra plant based protein: Add a tin of chickpeas or some tofu
If you are looking for more plant based dinner ideas, have a look at my veggie packed lentil bolognese, Mexican Bean Chilli , or this light puttanesca pasta salad.
Satay Pumpkin Curry
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves crushed
- 3-4 cm fresh ginger finely grated
- 400 g pumpkin
- 150 g carrots approx 2 medium/3 small
- 1/2 tbsp curry powder
- 1 – 2 tbsp smooth peanut butter
- 400 ml tin coconut milk
- 250 ml / 1 c water
- 1-2 tsp soy sauce
- 1/3 c/25g frozen peas
- 100 g spinach – can use frozen
- Sprinkling of chilli flakes
- 1 lime – half juice and zest
- Cashews/peanuts to serve optional
Instructions
- Cut carrots smaller than pumpkin (around half the size) as they will cook quicker.
- Place a medium saucepan over a low heat then add the olive oil and onion and cook until soft – around 5-10 mins, stirring occasionally. Add the garlic and ginger cook another couple of minutes. Stir in the carrots, pumpkin, curry powder and peanut butter then add the coconut milk, water and soy sauce and simmer for 20-25 mins until the carrots and pumpkin are tender. Add the peas and cook for 5 minutes then stir through spinach and lime juice.
- Top with cashews/peanuts if using.
- Serve with rice, naan.
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Katerina says
This curry sounds amazing, Robyn. I actually think curries are just as good in summer, though our bodies do crave the coziness of warm meals and warm spices more in winter. I think even my littlies who don’t like spices would enjoy this. Thanks for sharing!
Robyn says
That is very true Katerina, yes it is a mildly spiced dish – little one friendly 🙂
Sylvie says
I love anything satay and pumpkin, so this curry sounds absolutely delicious! Love that it is vegan too so everyone can enjoy it. Cant wait to try it!
Robyn says
Hope you enjoy it Sylvie!