Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (, chopped)
  • 4 cloves garlic (, minced)
  • 1 cup pumpkin puree (, from the can or homemade)
  • 1 cup tomatoes (, from the can)
  • 1 cup vegetable stock (or water)
  • 1/4 cup coconut milk
  • 2 tablespoons red curry paste ((use less or more of the paste, depending on how spicy it is, and then add more, to taste))
  • 4 tablespoons honey
  • 1/4 cup creamy peanut butter
  • 15 oz black beans (from the can, rinsed and drained)
  • salt and pepper

Instruction

  • In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
  • Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), coconut milk, 1 tablespoon of red curry paste, 3 tablespoons of honey, and creamy peanut butter. Stir everything well, and season with salt and pepper. 
  • Add black beans and stir. Taste your curry, season with more salt if needed. Adding enough salt (not too little) to the curry is very important to its flavor. 
  • Add more honey if desired. Add another tablespoon of red curry paste, if desired.  Add more peanut butter, if desired.
  • Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.
  • Serve with quinoa, garnished with chopped green onion.