Pumpkin Peanut Curry Simmer Sauce
Warm up your kitchen with the bold, creamy flavors of this Pumpkin Peanut Curry Simmer Sauce, a rich and aromatic concoction perfect for elevating your curry dishes, rice bowls, or steamed veggies. This recipe seamlessly combines the velvety texture of unsweetened pumpkin puree and smooth peanut butter with the vibrant spice of red curry paste, ground turmeric, and cumin. Coconut milk lends a luscious creaminess, while fresh ginger, garlic, and lime juice add layers of complexity. Ready in just 30 minutes, this versatile sauce is an easy way to bring a hearty, plant-based twist to your favorite meals. Perfect for weeknight dinners or meal prep, this sauce is sure to become your kitchen staple for comforting, flavor-packed dishes.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 cup pumpkin puree (unsweetened)
- 0.33 cup smooth peanut butter
- 1 can (13.5 oz) coconut milk (full-fat)
- 0.5 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a medium-sized saucepan over medium heat.
Add the chopped yellow onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red curry paste to the saucepan and stir for 1-2 minutes to release its aroma.
Mix in the pumpkin puree and smooth peanut butter, stirring to combine into a thick paste.
Slowly pour in the coconut milk and vegetable broth, whisking well until the sauce is smooth and creamy.
Add the soy sauce, brown sugar, lime juice, ground turmeric, ground cumin, salt, and black pepper. Stir thoroughly to blend the flavors.
Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for 15 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning as needed, adding more salt, lime juice, or a touch of brown sugar if desired.
Serve immediately as a sauce for your favorite curry dish, over rice, or with lightly steamed vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 43.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2687 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
