Red Lentil Pumpkin Peanut Curry
Celebrate fall with this creamy Thai-inspired pumpkin peanut curry. It's packed with red lentils, veggies, peanut butter, and pumpkin.
PREP TIME
15 minutes
COOK TIME
40 minutes
INGREDIENTS
27
Serves: 4
Ingredients
Curry Paste
- 1 Tbsp1 Tbsp1 Tbsp Red Curry Paste
- .5 tsp.5 tsp.5 tsp Cumin Seed, Whole
- .5 tsp.5 tsp.5 tsp Coriander, Ground
- .25 tsp.25 tsp.25 tsp Nutmeg
Peanut Cream
- .25 cup.25 cup.25 cup Peanut Butter, (60g)
- 150 grams150 grams150 grams Silken Tofu
- .5 cup.5 cup.5 cup Water, (120ml)
- .75 cup.75 cup.75 cup Pumpkin Purée, or kabocha puree
Curry
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil, divided
- 111 Eggplant, Japanese or Chinese, chopped
- 111 Onion, small, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 2 tsp2 tsp2 tsp Ginger Root, minced
- 111 Carrots, sliced
- 1 cup1 cup1 cup Red Lentils (Masoor Dal), rinsed
- 3 cups3 cups3 cups Water, (360ml)
- .5 tsp.5 tsp.5 tsp Vegetable Bouillon
- 111 Zucchini, sliced
- 1 Tbsp1 Tbsp1 Tbsp Soy Sauce
- 1-2 tsp1-2 tsp1-2 tsp Sugar, Raw
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
Garnishes (optional)
- .5 cup.5 cup.5 cup Thai Basil, leaves
- .5 cup.5 cup.5 cup Cilantro, chopped
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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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Coconut Free Dairy Free Egg Free Entrées Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 404 |
| Fat: | 18 g |
| Carbohydrates: | 46 g |
| Protein: | 23 g |
| Cholesterol: | 1 g |
| Sodium: | 466 mg |
| Fiber: | 11 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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