Peanut Butter Pumpkin Curry

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Back to school means craziness returns to our schedule. I love creating and making recipes for my family that incorporate all of our favorite fall flavors but are so easy to make. This peanut butter pumpkin curry is so perfect for the crisp, fall weather.

This recipe is so versatile and it is perfect for meal prep as well! We use it for a Meatless Monday option and just add extra vegetables. Or, keep the chicken in and change up some of the vegetables for an all new option too.

Ingredients for Peanut Butter Chicken Curry

• Chicken Breasts – Choose boneless, skinless breasts to make cutting into pieces easier.
• Neutral Oil – I typically use avocado oil.
• Garlic Cloves
• Fresh Ginger
• Red Curry Paste
• Peanut Butter
• Coconut Milk – Look for unsweetened coconut milk typically found in a can.
• Bell Peppers
• Onion – A yellow onion works best.
• Chickpeas
• Pumpkin Puree – Be sure to get puree and not pumpkin pie filling.

Benefits of Peanut Butter

Of course, the one key ingredient you absolutely can’t change: the peanut butter! The peanut butter gives this dish a rich flavor that just can’t be beat. Plus, with the addition of peanut butter, you will be getting 8g of protein and 2 grams of fiber per 2 Tablespoon serving. This recipe works best with creamy peanut butter but, if you prefer more peanut crunch, you could definitely use a crunchy version.

A lot of people use peanut butter in sweet recipes but I think it can be so easily overlooked for a savory dish like this curry. The creaminess of the peanut butter and that perfect peanut flavor makes this curry so flavorful. My husband always asks for seconds whenever I make it.

More Great Recipes Featuring Peanut Butter

• 15 Minute Thai Peanut Noodles
• Thai Peanut Shrimp Bowl
• Peanut Butter Magic Bars

Peanut Butter Pumpkin Curry

Get creative in the kitchen this fall and serve your family this delicious peanut butter pumpkin curry! It is pure comfort food that is pack with delicious fall flavors.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Author: Shannah Coe

Ingredients

• 2 chicken breasts cut into 1-inch pieces
• 2 Tbsp avocado oil
• 3 cloves garlic minced
• 2 Tbsp grated ginger
• 2 Tbsp red curry paste
• 1/4 cup peanut butter
• 1 can coconut milk
• 1 can pumpkin puree
• 2 bell peppers sliced
• 1 onion sliced
• 1 can chick peas rinsed and drained

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Instructions

• Heat oil in large skillet over medium heat. Season chicken with salt and pepper and cook for 5-7 minutes. Transfer to plate.
  2 chicken breasts, 2 Tbsp avocado oil
• Add garlic and ginger to pan. Cook for 1 minute.
  3 cloves garlic, 2 Tbsp grated ginger
• Stir in curry paste, peanut butter, pumpkin, and coconut milk. Mix well.
  2 Tbsp red curry paste, 1/4 cup peanut butter, 1 can coconut milk, 1 can pumpkin puree
• Add bell peppers, onion, and chick peas. Simmer for 5 minutes. Add chicken back to pan and cook for an additional 5 minutes.
  2 bell peppers, 1 onion, 1 can chick peas
• Serve with rice.

Nutrition

Serving: 1g | Calories: 397kcal | Carbohydrates: 24g | Protein: 20g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 214mg | Fiber: 6g | Sugar: 6g

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!