Comments Off on One-Pot Pumpkin Peanut Spinach Curry

Servings 4
Calories 635 kcal
Phil Vickery
Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients
 

  • 750 g 1cm cubed pumpkin
  • 2 tbsp any oil
  • 2 small onions, finely chopped
  • 1 tbsp dried garlic granules
  • ½ tsp dried chilli flakes
  • 2 tbsp fresh ginger, chopped
  • 400 g can coconut milk
  • 1 can of water
  • 3 tbsp crunchy peanut butter, heaped
  • 1 x 10g vegetable stock cube
  • 1 tbsp cornflour
  • 2 tbsp cold water
  • 200 g frozen spinach
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch sugar
  • 500 g microwaveable Basmati rice, warmed for 2 minutes.

Instructions
 

  • Heat the oil in a wok or large pan and then add the pumpkin and cook over high heat to take some really good colour.
  • Next, add the onions, garlic, chilli and ginger and cook over high heat to drive off the moisture and take a little colour.
  • Add the milk, water, peanut butter, stock cube and whisk, bring to a simmer, then cook for 5 minutes.
  • Then add the frozen spinach balls and break them up in the stew. Bring back to the simmer for 10 minutes.
  • Mix the cornflour and water together well and add to the simmering curry. It will thicken pretty much straight away.
  • Stir well and serve with microwavable packet Basmati rice.
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Nutrition Facts
One-Pot Pumpkin Peanut Spinach Curry
Amount per Serving
Calories
635
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Sodium
 
303
mg
13
%
Potassium
 
1333
mg
38
%
Carbohydrates
 
67
g
22
%
Fiber
 
7
g
29
%
Sugar
 
13
g
14
%
Protein
 
13
g
26
%
Vitamin A
 
21901
IU
438
%
Vitamin C
 
27
mg
33
%
Calcium
 
154
mg
15
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pumpkin
Course Curry, Latest from This Morning, Main Course
Cuisine American, Autumn, Bonfire Night, Halloween, Vegetarian, Winter
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