Peanut & Pumpkin Curry (feat. Cosmic Cookware Australia)
As the weather cools down, this curry is quickly becoming a solid rotation for my weeknight dinners. Not only is it packed full of flavour, it’s also super nutritious and filling, and only requires one pan! This recipe also serves 4-6 people, so you make for the whole family or prep in advance for a quick lunch or dinner throughout the week.
When it comes to choose cookware to prepare this recipe, my go-to is always the Cosmo Pan by Cosmic Cookware. I am obsessed with the gorgeous green colour! If you watch my YouTube channel, you’ve probably seen me using this pan on repeat - I literally use it every single day. I know what you’re thinking - can a pan that gorgeous seriously be that functional? And the answer is yes, 100%! This is the most high quality cookware I have ever used.
Cosmic Cookware’s range is toxic free, chemical free, easy to clean, great for all stovetops and can be used in the oven up to 230°C. The non-stick ceramic coating is also an absolute dream to cook on and makes preparing food so much more enjoyable.
If you are looking to upgrade your cookware, or perhaps purchase something for a foodie or home cook in your life, I genuinely recommend checking out Cosmic Cookware. You can take a look at their products here and use my code AMANDACOSMIC10 for 10% off your purchase.
Okay, let’s get into the recipe!
Ingredients:
1 large red onion, peeled and chopped into quarters
1 tbsp olive oil
2 tbsp massaman curry paste
1/4 kent pumpkin, deseeded, skin off, chopped into 2-inch sized pieces
1/2 cup water
1 tsp veggie stock powder
400ml coconut milk (from the can)
1/2 cup natural smooth peanut butter
400g can of chickpeas, drained and rinsed
1/2 cup frozen peas
100g fresh spinach leaves
Small handful fresh coriander, chopped roughly
Juice of 1/2 a lime
Salt and pepper, to taste
To serve:
Rice
Coconut yoghurt
Coriander
Lime wedges
Chopped peanuts
Method:
1. Place the Cosmo Pan over medium heat on the stove. Add oil and onion, fry for 3-4 minutes.
2. Add massaman curry paste, continue to fry for a further 3 minutes.
3. Add pumpkin, mix and fry for 1 minute, add water, veggie stock powder and coconut milk and mix well. Leave to simmer for 15 minutes, stirring occasionally.
4. Add peanut butter, chickpeas, frozen peas, coriander, lime, salt and pepper and mix well. Leave to simmer for a further 10 minutes.
5. Turn off the heat, leaving the Cosmo Pan on the stove. Add spinach leaves, mixing into the rest of the curry. Remove from the heat.
