Pumpkin and Peanut Curry (serves 4)
MAKING CARBS COUNT
• 2 tbsp crunchy peanut butter
• 1 tsp tomato purée
• Zest and juice of 1 lime
• 1 tbsp soy sauce or Thai fish sauce
• 1 tsp sugar
• Small handful fresh coriander, with roots
• 2 red chillies, halved and deseeded
• 4 garlic cloves
• 1cm piece fresh ginger
• 2 tbsp vegetable oil
• 2 red onions, cut into thin wedges
• 800g pumpkin or butternut squash,
peeled, deseeded and roughly diced
• 400ml can coconut milk
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Recipe: Delicious magazine
1. Stir the peanut butter into a jug
containing 200ml hot water, until it
dissolves. Stir in the purée, lime zest and
juice, soy or fish sauce and sugar. Ignore
how ropey this looks! Set aside.
2. Remove the leaves from the coriander
and set aside. Chop the stalks and roots
as finely as you can, along with the chilli,
garlic and ginger.
3. Heat the oil in a wok or good-sized
pan and fry the onions quite briskly for a
few minutes, so that they catch slightly.
As soon as this starts to happen, add the
pumpkin and stir-fry for a few minutes.
Stir in the chilli mixture for 1 minute, then
add the coconut milk. Stir, then add the
peanut butter mix.
4. Cook at a brisk simmer for 15-20
minutes, until the sauce has thickened
slightly and the pumpkin is tender.
Season to taste or add more soy or fish
sauce, as you like. Garnish with coriander
leaves and serve with cooked rice.
Per serving: 333kcals; 27g fat (16.8g
saturated); 7.4g protein; 16g carbs (8.5g
sugar); 0.8g salt.