So much pumpkin to share this week. I have one more recipe after this one and then I sort of promise to take a pumpkin break, sort of. Like I mentioned in my last post, I just have so much pumpkin to go through. Has anyone ever frozen homemade pumpkin puree? That might be my next step. Regardless, it really doesn’t matter, this dish is so good I’ll probably go through all my puree next week making pumpkin peanut butter curry again and again anyway.
Stay with me, I know pumpkin and peanut butter sounds absurd but the mixture of the two is absolutely heavenly. I was swiping up the leftover sauce with my fingers at the end of this meal.
This recipe is an adaptation of Aida Mollenkamp’s Pumpkin-Almond Butter Red Curry Noodle Tangle, whew, quite the name. I had kelp noodles in the fridge so I used those instead of pasta noodles. I also didn’t have any almond butter so I subbed peanut butter as mentioned above. I also omitted the chicken and broccoli, plus added grated ginger, rice wine vinegar and peas. Pretty much changed the whole recipe except for the pumpkin!
I’ve also just realized I’ve never talked about kelp noodles before, mainly because I couldn’t find them in Boston. They are crunchy, gluten-free, light, basically calorie free and pretty much tasteless. I love them as additions to stir-fries, soups or at lunch when I don’t want a super heavy meal. They really deserve their own post, soon.
The sauce reminds me a bit of the peanut sauce I shared with you a few months back but with a heartier texture.
Don’t knock it ’til you try it. You know you’re as crazy about pumpkin as the rest of us.
Enjoy and Exhale!