It’s Halloween and most people will be chucking their pumpkins tomorrow, not this girl. Everything from the flesh to the seeds can be used for so many tasty creations.
I absolutely love pumpkin and it’s really nice in curry and can be substituted with squash. The sweet peanut butter works so well with the pumpkin thats slightly caramelised.
I love peanut butter and could drink satay sauce, it’s so good! I hadn’t tried the pumpkin satay combo before but I thought it would work and it does, it’s delish.
This curry is super quick and easy and can be thrown together for a meal with very little prep. You can add extra spice if you like but I like the subtle kick the nut butter already has.
I made this recipe in collaboration with Katie’s Nuttery who kindly gifted me their entire range of gorgeous nut butters to bake with. They’re a small business here in Brighton who make the most incredible nut butters. In this recipe, I use their hot peanut butter *gifted.
Butter range: Almond Butter, Bazil & Sunflower Butter, Cashew Butter, Hazelnut Butter, Peanut Butter, Pecan Butter (my favourite), Cocoa Hazelnut Butter & Hot Peanut Butter.
Katie’s Nuttery is a family business inspired by my lifelong obsession with nut butters, love of nut milks and belief in plant-based eating. My products are wholesome, totally delicious and are all made from organic ingredients.
*I received free product to make this recipe but this in no way biases my opinion of the brand. This is an honest review, all thoughts and opinions are my own.
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A sweet nutty curry, perfect for leftover pumpkin.
- 1 tin of coconut milk
- 1 jar of Katie’s Nuttery Hot Peanut Butter
- 2 tbsp soy sauce
- juice of 1/2 a lime
- 1/4 tsp salt
- flesh from a small pumpkin
- 1 tbsp olive oil
- salt and pepper to season
- Cut the flesh from 1 small pumpkin and dice into cubes
- Preheat your oven to 180c
- Add the pumpkin chunks to a baking sheet with olive oil and seasoning
- Bake for around 35-40 minutes until the pumpkin is soft and slightly browned. Put to one side.
- All all the other ingredients to a saucepan and bring to the boil.
- When the pb is melted and combined with the other ingredients lower the heat and simmer for about 10 minutes.
- Add the pumpkin to the satay curry sauce and heat for a minute or 2.
- Serve with rice and lime wedges.
- Top with spring onion and crushed peanuts (optional)
Keywords: Curry, gluten free, easy, vegan, pumpkin