Malaysian Pumpkin and Coconut Peanut Curry

A perfect balance of zesty, crunchy and fragrant flavours

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My Veggie Food Bag
Malaysian Pumpkin and Coconut Peanut Curry

This dish most recently appeared in My Veggie Food Bag on Sunday, March 26, 2017.

MALAYSIAN PUMPKIN AND COCONUT PEANUT CURRY

  • ½ brown onion, finely diced
  • 400g peeled pumpkin, diced 1.5cm
  • 1 tablespoon Malaysian curry paste
  • 1 sachet peanut butter
  • 1 can coconut milk (shake well before opening)
  • 1 tablespoon brown sugar
  • 2 courgettes
  • 1 tablespoon soy sauce
  • Juice of ½ lime

BASMATI RICE

  • 1 cup basmati rice
  • 1½ cups water

TO SERVE

  • ½ telegraph cucumber *
  • ½ lime
  • 100g mung bean sprouts
  • 10g thread coconut
  • 50g whole, roasted peanuts
  • 3 tablespoons picked coriander leaves
  • 1 Heat a drizzle of oil in a medium pot on medium-high heat. Cook onion and pumpkin for 2-3 minutes, until onion is soft. Add curry paste, peanut butter and ¼ can of the coconut milk and cook for about 1 minute, stirring, until fragrant and combined.
  • 2 While onion and pumpkin are cooking, combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 3 Add remaining coconut milk and brown sugar to pot. Increase heat to high, bring to a boil, then reduce heat to low-medium and allow to simmer for about 15 minutes, stirring regularly, until pumpkin is tender.
  • 4 While pumpkin is cooking, prepare veggies. Cut courgettes in half lengthways and thinly slice; cut cucumber into 1cm x 5cm sticks; cut second measure of lime into wedges. Set all aside.
  • 5 When curry has 5 minutes cook time remaining, add courgettes and cook until tender. Stir through soy sauce and lime juice.
  • TO SERVE spoon ¾ cup cooked rice into bowls and top with a big spoonful of Malaysian pumpkin and coconut peanut curry. Garnish with a handful of mung bean sprouts, cucumber sticks, thread coconut, peanuts and coriander leaves.
  • SERVES 2-3

Nutritional Information

  • Energy: 2661 kj / 636 kcal
  • Protein: 16.5g
  • Carbohydrate: 53.0g
  • Fat: 38.9g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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