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
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

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