Pumpkin Thai Peanut Curry

Gluten-Free Vegan
Calories: 400Carbs: 54Proteins: 14Fats: 13Serves: 7

Ingredients

1 1/2 Tbsp avocado oil
1 medium shallot (minced)
2 Tbsp minced fresh ginger
2 Tbsp minced fresh garlic
1 small red chili or serrano pepper (thinly sliced)
1 large red bell pepper (thinly sliced lengthwise)
3 Tbsp red Thai curry paste
3 1/2 cups peeled and cubed butternut squash or pumpkin
1 14-ounce cans light coconut milk
2 cups water
2 Tbsp coconut palm sugar or maple syrup
1 tsp ground turmeric
1 tsp sea salt
1 Tbsp coconut aminos
2 Tbsp fresh lime juice
2/3 cup PBfit pure peanut powder
FOR SERVING optional
Fresh basil or cilantro
Fresh Lime wedges
Brown rice, Quinoa, or Cauliflower Rice

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Directions

Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add squash and stir. Cook for 2 minutes more.
Add coconut milk, water, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos, and PBfit pure peanut powder and stir. Bring to a simmer over medium heat.
Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
Cook for 10-15 minutes, stirring occasionally, to soften the squash and infuse it with curry flavor.
At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
Once the broth is well seasoned and the pumpkin is tender, add lime juice and cover. Simmer for 3-4 minutes more, over low to medium-low heat.
Serve as is or over brown rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lime juice and Thai or regular basil or cilantro for serving.
Best when fresh, though leftovers will keep in the refrigerator for up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.