Makes 6 large servings
(378 calories on its own)
(596 calories when paired with 1 cup of brown rice)
Last week I found a can of pumpkin in my cupboard but didn't know what to do with it. Google to the rescue! I found this Indian style recipe but added a little cayenne to give it a little extra kick. It turned out so good! The pumpkin and the peanut butter are the main attraction for sure in this recipe. I am definitely making this again soon!
1 tbs olive oil
1 onion, chopped
1 carrot, chopped
1 potato, cubed
2 garlic cloves, minced
1 (14.5 oz) can crushed tomatoes
1 (16 oz) solid pack pumpkin
1/2 cup peanut butter
2 Tbs soy sauce
2 tsp hot/mild curry powder
2 cups vegetable stock
1.5 cups cooked or 15.5 oz kidney beans drained and rinsed
1 (4 oz) can chopped green chilies
1/2 tsp cayenne (or more depending on how spicy you like it)
1 cup thawed peas
1/4 cup chopped peanuts
1. Saute onions, garlic, carrots and potato in a large pot. Cover and cook until softened.
2. Stir in tomatoes, pumpkin, peanut butter, soy sauce, curry powder, cayenne and stock, stirring after each addition. Add beans and chilies stirring occasionally for 20 minutes.
3. Shortly before serving stir in peas. Garnish with chopped peanuts.