“A different idea to go with boiled rice, steamed couscous, or boiled pasta. Perfect for potluck dinners.” - by Hushai
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place the cubed pumpkin and orange juice in a small saucepan and bring it to a boil over medium-low heat. Simmer the pumpkin for 10 to 15 minutes, until it is soft. Carefully transfer to a blender, in batches if necessary, and blend until smooth.
- Melt the butter in a skillet over medium heat, and cook and stir the onion, garlic, chile, turmeric, cumin, nutmeg, and coriander for 1 to 2 minutes. Stir in the ham, and cook and stir for about 5 minutes, until the ham has started to brown.
- Pour the pureed pumpkin mixture into the spicy ham mixture, and stir the peanut butter into the sauce. Mix well to combine, and bring back to a simmer. Serve hot.
Nutrition
Amount Per Serving (4 total)
- Calories
- 424 cal
- 21%
- Fat
- 30.8 g
- 47%
- Carbs
- 21.9 g
- 7%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
heatherpeacock
"Very spicy flavorful dish! Crunchy peanut butter is a must! I added some evaporated milk to the pureed pumpkin and then to the sauce at the end to thin it out a bit and made it a bit more creamy. D..." See moreelicious on rice. I used jalapeno (seeds and all), since I didn't have the chile pepper. . . had a nice kick to it. Next time I think I'll add some red pepper to the sauteed vegies, as well, and maybe some fresh chopped cilantro on top. Would also be good made with chicken. Thank you for the recipe. . . great way to use some of our leftover pumpkin from Halloween."
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