Pumpkin Peanut Curry Soup
- At November 18, 2009
- By megan
- In coconut, curry, favorites, peanut butter, pumpkin, Soup
1
Soup-er easy. Especially if you already steamed a pumpkin and carved out the flesh. I am totally put-off by canned pumpkin, so I took the extra time to slice a pie pumpkin in half, scrape out the seeds, steam it for 30 minutes or until it is falling out of the skin, and finally remove the skin. I think that is the secret ingredient to this simple recipe.
Ingredients:
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- The cream from the top of 1 small can (5.46 oz) coconut milk, left undisturbed for at least 2 hours
- 2 cups cooked fresh pumpkin
- 1/2 cup water
- 1 cup water
- 1/2 cup crunchy natural peanut butter
- 2 TB soy sauce
- 2 TB Vietnamese Sweet Lemon Curry Powder
- 2 TB Kecap Manis (found in your local Asian food market)
- 2 cups frozen spinach (fresh would be better if you have it- chopped)
- a pinch or more of Cayenne pepper
In a sauce pan, heat half of the coconut creme on medium high and add the onions and garlic. Saute a few minutes before adding the pumpkin, coconut “milk” or “water” and 1/2 cup water. Heat this thoroughly and transfer to a food processor to puree the base with 1 more cup of water and make it smooth.
Next, pour it back into the pot, turn the burner to medium high again, and add the peanut butter, soy sauce, curry powder, and sweet soy sauce. When it is hot and the peanut butter is evenly distributed, add the spinach and cayenne. Bring the soup close to a boil, remove from heat, and serve. I served this with coconut basmati rice and peas.
Shrimp and Veggies in a Quick Peanut Sauce
- At August 21, 2009
- By megan
- In peanut butter, Peanut Sauce, Peppers, Sauce
- 0
This is a quick peanut sauce. I personally enjoy making a traditional Indonesian peanut sauce, but that can take up to an hour. In just a few minutes you can have a delicious sauce, so I will cheat every now and then.
The heat in this sauce comes from the fire roasted peppers I bought from Ollin Farms. If you don’t have peppers like these, you will need to substitute with chili peppers or hot sauce.
Ingredients:
- 1 TB peanut oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 large fire roasted peppers, chopped
- 1/2 cup peanut butter (please use the real stuff- nothing with an ingredient list that goes beyond peanuts and salt)
- juice of 1/2 lemon
- 1/2 cup water
- 2 TB soy sauce
In a sauce pan, heat the peanut oil to medium high heat. Add the onion and saute until golden brown. Add the garlic and cook another couple minutes, making sure nothing is sticking or burning. Then add the rest of the ingredients, one by one, stirring well as you go along. That’s it for the sauce.
I added veggies to mine, and I prefer my fresh veggies to be more raw than cooked, I basically just coated some green beans from Ollin Farm and some local carrot (chopped) in the hot peanut sauce. I also sautéed some shrimp in peanut oil for 3-4 minutes and added them to the veggies. This is optional. You can add whatever vegetables you want, so, experiment.
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