Pumpkin & Spinach Coconut Curry

by katerina on January 1, 2014

Pumpkin Curry Coconut Milk

While we served this as a vegan main it could also be eaten alongside a meat dish if required. Consider this a way to either prepare for, or recover from a large indulgence this holiday season.

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Pumpkin & Spinach Coconut Curry

(serves 6)

1 tablespoon vegetable oil
2 tablespoons red thai curry paste
8 cups roughly chopped butternut squash (~1" cubes)
1 400ml can coconut milk
1 -2 cups vegetable or chicken stock
2 teaspoons fish sauce
2 tablespoons peanut butter
salt
2 cups frozen spinach
3 scallions, chopped

1. Heat a medium heavy saucepan to medium high heat. Add the vegetable oil and the curry paste. Stir until aromatic.

2. Stir in the squash until well combined with the paste. Stir in the coconut milk, one cup of the stock and the fish sauce. Bring to a simmer. Stir in the peanut butter and a teaspoon of salt.

3. Simmer, stirring occasionally, until the squash is tender, add more stock if you need to up to another cup. This will take about 30 minutes. (Note you can substitute fresh spinach, but it will release more water, so go easy on the stock.) Ideally some of the squash becomes part of the sauce but it still has some texture.

4. Stir in the spinach and the scallion, and simmer until everything is warm and combined. Taste and season if necessary with salt and more fish sauce. Serve warm with rice.


Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
Calories(approximate per serving): 300



{ 8 comments… read them below or add one }

Gem January 1, 2014 at 5:01 pm

Wow; another use for this plethora of butternut squash we have.
I’m not sure quite what it means that all of the ingredients are in either the pantry or fridge. Perhaps that this goes on the short list for supper!

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Nancy January 1, 2014 at 7:53 pm

Can you please tell me would it taste nice without the peanut butter? I love peanut butter on toast, but have never had it in any recipe. not sure if I’d like it in a recipe as such.

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katerina January 5, 2014 at 8:23 pm

Omit it. If you want some extra protein you could go for red lentils? Though they would need to be added early.

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Lynn January 3, 2014 at 11:15 pm

I’d also be interested in a peanut butter substitution…for those of us with nut allergies!

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Liz January 7, 2014 at 3:36 pm

The recipe title says pumpkin, but the instructions say butternut. Which did you use here? Have you tried both?

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katerina January 7, 2014 at 6:44 pm

Sorry I have always used butternut, it is just what I call general squashes from time to time. It should be good with a sugar pumpkin or kabocha as well.

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Gem January 8, 2014 at 1:59 am

Sometime last year, Mark Bittman ran a piece in the New York Times on “Pumpkin” recipes. In it, he commented that any orange squash was a proper substitute for pumpkin. One assumes the reverse of that follows.

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katerina January 11, 2014 at 1:30 am

Thanks Gem. Flavours will vary slightly, but I am sure they are substitutable!

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