Red Lentil Pumpkin Peanut Curry (Edit recipe)

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Celebrate fall with this creamy Thai-inspired pumpkin peanut curry. It's packed with red lentils, veggies, peanut butter, and pumpkin.

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

27

Serves: 4

Ingredients

Curry Paste

Peanut Cream

.25 cup Peanut Butter, (60g)
150 grams Silken Tofu
.5 cup Water, (120ml)
.75 cup Pumpkin Purée, or kabocha puree

Curry

2 Tbsp Olive Oil, divided
1 Eggplant, Japanese or Chinese, chopped
1 Onion, small, diced
2 cloves Garlic, minced
2 tsp Ginger Root, minced
1 Carrots, sliced
1 cup Red Lentils (Masoor Dal), rinsed
3 cups Water, (360ml)
.5 tsp Vegetable Bouillon
1 Zucchini, sliced
1 Tbsp Soy Sauce
1-2 tsp Sugar, Raw
1 Tbsp Lime Juice

Garnishes (optional)

.5 cup Thai Basil, leaves
.5 cup Cilantro, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make peanut cream by blending peanut butter, silken tofu, water, and pumpkin/kabocha puree until smooth.
Heat half the olive oil in a pot over medium heat. Add eggplant and cook until softened and browned, stirring occasionally. Remove from pot and set aside.
Add remaining olive oil to the same pot and heat over medium. Add onions, garlic, and ginger and a pinch of salt. Cook until onions turn translucent, 3-5 minutes.
Add curry paste, cumin seeds, coriander, and nutmeg and stir for 30 seconds to toast the spices.
Add carrots and cook for 1 minute.
Add red lentils, water, and bouillon. Simmer 10-15 minutes until lentils are tender.
Add eggplant, zucchini, peanut cream, soy sauce, and sugar. Simmer another 10 minutes on medium low. Stir occasionally to make sure the bottom isn't sticking.
Turn off heat and stir in lime juice. Taste and add more salt, sugar, or lime juice if desired. Garnish and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	18 g
Carbohydrates:	51 g
Protein:	24 g
Cholesterol:	1 g
Sodium:	469 mg
Fiber:	12 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.