It has been so cold! What a lovely time of year to be outside, but also the perfect weather to be inside and a under a warm blanket with some hot black tea 
I definitely wanted to do some sort of pumpkin dish this week due to the wonderfully cold 50 degree weather as a sort of ode to autumn, so I went on a google search. I found this recipe for Pumpkin and Peanut Curry. It sounded like just the right thing after a week of stressful classes: something warm, creamy, and containing pumpkin! It comfortably served the three of us and I would suggest it to anybody!
http://www.deliciousmagazine.co.uk/recipes/pumpkin-and-peanut-curry
Ingredients:
- 2 tbsp crunchy peanut butter
- 1 tsp tomato puree
- juice of 1 lime
- 1 tbsp soy sauce
- 1 tsp sugar
- Small handful of fresh coriander (cilantro)
- 4 garlic cloves
- 1 cm piece of ginger
- 2 tbsp vegetable oil
- 2 yellow onions, cut into thin wedges
- 800g pumpkin, peeled, deseeded, and cut into small pieces
- 400 mL can coconut milk
Method:
- Stir the peanut butter into a bowl containing 200 mL of hot water and stir it around until it dissolves. Stir in the puree, lime juice, soy sauce, and sugar.
- Remove the leaves from the coriander and set them aside (they will be used as garnish). Chop the stalks as finely as you can, as well as the ginger and garlic.
- Heat the oil in a large pot or pan and saute the onions until they are soft, about 4-5 minutes. Add the pumpkin and stir fry for a few minutes. Stir in coriander, garlic, and ginger for 1 minute. Add the coconut milk. Stir, then add peanut butter mix. Cook at a brisk simmer (4 on my stove) for 15-20 minutes until the sauce is thicker and the pumpkin tender. Garnish with coriander leaves and serve with cooked rice.
Enjoy!
~Amanda