PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
- While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
- Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
- Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.
THAI PUMPKIN CURRY
Time 30m
Number Of Ingredients 22
Steps:
- In a medium skillet on the stove top, heat 1 tablespoon of the oil over medium-high heat. Add the bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chile pepper and cook, stirring, for about 1 minute more. Remove from the heat.
- In a heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of oil over medium heat. When the oil begins toshimmer, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, turmeric, and cumin and cook, stirring, for about 1 minute more more.
- Add the pumpkin, season with salt and pepper, and continue to cook, stirring to mix the ingredients well, until the pumpkin begins to soften, about 5 minutes more. Add the reserved peppers along with the ginger, lime leaves, fish sauce, lime juice, and sugar, if using. Stir in the broth and coconut milk and bring to a simmer. Reduce the heat to low and simmer, uncovered, until the pumpkin is tender, about 5 minutes more.
- Once softened, take out about 1 cup of pumpkin and put it in a blender. Process until smooth and then return to thepot.
- Add the chickpeas and bring the soup back to a simmer over medium heat. Cook briefly, until the chickpeas are heated and then stir in the spinach and cilantro and cook a minute or two until the spinach wilts. Remove from the heat.
- Serve hot.
Nutrition Facts : Calories 550 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 25 grams fat, Fiber 18 grams fiber, Protein 18 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1179 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SWEET CURRY PUMPKIN SEEDS
I added the curry as an experiment and was very pleased with the addition to these sweet and crunchy seeds.
Provided by ziblizard
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
- Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 10 g, Fat 13.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 5.7 mg, Sugar 5.6 g
SWEET PUMPKIN AND PEANUT CURRY
Make and share this Sweet Pumpkin and Peanut Curry recipe from Food.com.
Provided by mell_2
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large sauce pan. Add garlic and shallots and cook over medium heat, for 10 minutes or until softened and golden.
- Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant. Add the stock, lime leaves, galangal, pumpkin and sweet potatoes.
- Bring to boil, stirring frequently, then reduce heat to low and simmer gently for 15 minutes.
- Add the peanuts and coconut milk and mushrooms. Stir in the soya and fish sauce sauce, simmer 5 minutes more.
- Spoon into warmed individual bowls and garnish with pumpkin seeds.
Nutrition Facts : Calories 572.6, Fat 39.2, SaturatedFat 17.8, Cholesterol 1.5, Sodium 1194, Carbohydrate 46.1, Fiber 8.1, Sugar 13.7, Protein 18
MCHICHA - TANZANIAN SPINACH & PEANUT CURRY.
Mchicha is a very traditional dish in Tanzania & can be made like this with peanut butter - homemade or natural is best - or it can be made with a whole coconut (grated flesh & milk) instead. Posted for ZWT 4.
Provided by Um Safia
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.
- Mix the peanut butter with the coconut milk in a jug & set aside.
- Heat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder / paste and sauté for 5 minutes, or until the onion becomes soft.
- Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
- Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.
- Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
- This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.
PUMPKIN PEANUT CURRY SIMMER SAUCE
A delicious simmer sauce that can be used for chicken, seafood, vegetables, and noodles. Adapted from a recipe from Rachel Ray.
Provided by jo_mama
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan (large enough to eventually hold the simmer sauce and the ingredient you will be simmering), heat the oil over medium heat. Add garlic, ginger, and red pepper flakes and cook for 2 minutes until fragrant. DO NOT OVERCOOK THE GARLIC.
- Add the peanut butter and stir to combine. Add the soy sauce, pumpkin, and curry paste. Stir to thoroughly combine.
- Once sauce comes together, turn the heat to low.
- If you are cooking meat in the simmer sauce, add approximately 1 pound of meat, cut in bite size pieces. If you are cooking vegetables, have warm vegetables before combining them with the sauce (such as by steaming or microwaving). If you are using noodles, cook noodles in a separate pan and then add to the sauce.
- Sprinkle with scallions and serve.
Nutrition Facts : Calories 141.9, Fat 10.4, SaturatedFat 1.8, Sodium 946.2, Carbohydrate 9.4, Fiber 2.7, Sugar 2.4, Protein 5.5
More about "sweet pumpkin and peanut curry food"
PUMPKIN AND PEANUT CURRY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Pumpkin RecipesCuisine Indian RecipesCalories 333 per serving
- 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. Set aside.
- 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.
- 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. 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.
VEGAN PUMPKIN PEANUT CURRY | MY DARLING VEGAN
From mydarlingvegan.com
Ratings 2Calories 452 per servingCategory Main Course
- Cook the rice according to package instructions. You can use either brown or white rice just note that brown rice takes about 2x as long to cook as white rice.
- Meanwhile, add 1 tablespoon of coconut oil to a large skillet or wok and heat over medium heat. Once the oil is hot, add the tofu and 1/2 teaspoon of salt. Stir fry for 5-6 minutes. Once lightly browned on all sides, remove the tofu from the pan and set aside.
- Return the skillet to heat and add the remaining tablespoon of coconut oil. Once hot, add the pumpkin and red bell pepper and sauté for about 5 minutes, until the outsides are slightly cooked. Whisk together the coconut milk, maple syrup, and curry paste, until the curry paste has dissolved, and pour it over the vegetables. Bring mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the pumpkin is tender and easily piercable with a fork.
- Transfer 1/4 cup of the coconut milk/curry mixture to a small bowl and add two tablespoons of peanut butter. Whisk together then add back to the saucepan, stirring to incorporate. Stir in cooked tofu and the remaining 1/2 teaspoon of salt.
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