This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
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.
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.
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.
As you prepare for back to school, definitely make sure your pantry is stocked with peanut butter. It is so perfect for everything from sandwiches to snacks to dinner recipes! Click here for even more delicious peanut butter recipes for every occasion.
If you love this peanut butter pumpkin curry, be sure to check out these other great recipes that feature peanut butter as a main ingredient:
If you make these chocolate peanut butter magic bars, I would love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen and #HowDoYouPB on Instagram or Twitter.
- 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
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 can chick peas, rinsed and drained
- 1 can pumpkin puree
- Heat oil in large skillet over medium heat. Season chicken with salt and pepper and cook for 5-7 minutes. Transfer to plate.
- Add garlic and ginger to pan. Cook for 1 minute.
- Stir in curry paste, peanut butter and coconut milk. Mix well. Add bell peppers, onion, and chick peas. Simmer for 5 minutes. Add chicken back to pan and cook for an additional 5 minutes.
- Serve with rice.
Amount Per Serving: Calories: 397 Total Fat: 27g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 34mg Sodium: 214mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 20g