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!
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
Satay Pumpkin Curry
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
3-4cm fresh ginger, finely grated
150g carrots (approx 2 medium/3 small)
1/2 tbsp curry powder
1 – 2 tbsp smooth peanut butter
400ml tin coconut milk
250ml / 1 c water
1-2 tsp soy sauce
1/3 c/25g frozen peas
100g spinach – can use frozen
Sprinkling of chilli flakes
1 lime – half juice and zest
Cashews/peanuts to serve, optional
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.