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    Home » Dinner

    Satay Pumpkin Curry

    AU$1.85 | £0.60 per serve
    By Robyn | Published: Jan 30, 2020 | Modified: Oct 7, 2022

    TO THE RECIPE
    creamy satay pumpkin curry served in blue bowl with a plate of naan bread to the right of it
    This creamy plant based satay pumpkin curry is loaded with vegetables: carrots, pumpkin, peas and spinach are all simmered in a lightly spiced coconut and peanut sauce. It is a simple and tasty plant based family meal – perfect for Meatless Mondays!
    satay pumpkin curry served with naan bread and rice sprinkled with fresh coriander
    We are eating a lot of homemade curries at the moment. Mini Jones really enjoys them, especially if made with coconut milk like this satay pumpkin curry and this coconut chickpea curry. They also are a great way of serving up a plant based meal to meat lovers as I think when a dish is packed with spice and flavour you tend not to miss having meat.

    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

    Leftover pumpkin ideas

    • Roast any leftover pumpkin and turn into this silky smooth roast pumpkin soup.
    • Puree cooked pumpkin and make these savoury pumpkin pancakes.
    • Grate raw pumpkin and use to make these moist pumpkin muffins.

    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.

    pumpkin satay curry in blue bowl topped with edible orange flower petals, lime slices and fresh coriandar

    Satay Pumpkin Curry

    Author: Robyn

    This toddler approved creamy vegan pumpkin curry is a delicious healthy comfort food, perfect for cooler days
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Course Freezer Friendly, Midweek Meals, Plant Based | Vegetarian
    Cuisine Modern english/modern australian
    Servings 4 people
    Calories 294 kcal

    Ingredients
      

    • 1 tablespoon olive oil – or neutral oil ($0.08 / £0.03p)
    • 1 brown onion, diced ($0.45 / £0.10p)
    • 2 garlic cloves, crushed ($0.26 / £0.05p)
    • 3-4 cm fresh ginger, finely grated ($0.30/ £0.06 )
    • 400g (14 oz) pumpkin ($0.80 / £0.36p)
    • 150g (5¼ oz) carrots, approx 2 medium/3 small ($0.30 / £0.06p)
    • ½ tablespoon mild curry powder ($0.12 / £0.03p)
    • 1-2 tablespoons smooth peanut butter ($0.30 / £0.12p)
    • 400ml (14oz) tin/can coconut milk ($0.95 / £0.82p)
    • 250ml (1c) water ($0 / £0 )
    • 1-2 teaspoons soy sauce ($0.06 / £0.06p)
    • 25g (⅓c) frozen peas ($0.06 / £0.02p)
    • 100g (3½ oz) spinach – fresh or frozen ($1.76 / £0.33p)
    • ½ lime, juice and zest ($1.60 / £0.18p)
    • Sprinkling of chilli flakes, to serve, optional ($0.05 / £0.01p)
    • Peanuts, to serve, optional ($0.30 / £0.15p)

    Instructions
     

    • Cut the carrots into smaller pieces than the 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, and a pinch of chilli flakes if using.
    • Serve with rice and/or naan bread.

    Notes

    Estimated cost: Australia $7.39. Per serve = $1.85.
    UK: £2.38. Per serve = 60p 
    Extra ways to reduce the cost:
    Frozen spinach: Australia $0.40 (saves $1.36, brings cost per serve down to $1.51)). UK 17p (save 16p) £0.56p per serve
    Serve without lime and peanuts. 
    For a little extra cost: sprinkle over a handful of cashew nuts instead of peanuts: Australia $1.15 UK 29p for 50g    
    Pumpkin – you can use butternut squash instead.
    Ginger – amount equals 2 teaspoons chopped ginger/ ginger paste

    Nutrition

    Calories: 294kcalCarbohydrates: 18gProtein: 5gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 885mgFiber: 3gSugar: 6gVitamin A: 17131IUVitamin C: 22mgCalcium: 91mgIron: 5mg
    Keyword coconut milk curry, creamy vegan curry, easy curry recipe, pumpkin curry, satay curry

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Sylvie says

      February 03, 2020 at 10:06 am

      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!

      Reply
      • Robyn says

        February 03, 2020 at 6:10 pm

        Hope you enjoy it Sylvie!

        Reply
    2. Katerina says

      February 01, 2020 at 10:52 pm

      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!

      Reply
      • Robyn says

        February 02, 2020 at 3:57 pm

        That is very true Katerina, yes it is a mildly spiced dish – little one friendly 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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