A simmering soup with scrumptious flavor, pumpkin and peanut butter in an Indian curry makes a delicious combination. This filling pumpkin peanut butter curry soup recipe is loaded with beta carotene and fiber and will fill you up with flavor.
- 2 Tbsp olive oil (or coconut oil)
- 1 small yellow onion, chopped (about ¾ cup)
- 2 garlic cloves, chopped
- 1 apple, cored and cubed
- 3 Tbsp Thai red curry paste
- 2 cups vegetable stock
- 1 cup water
- 1 (15 oz.) can pumpkin puree
3 Tbsp Betsy’s Best Sunflower Seed Butter with Cinnamon
- Sea salt, to taste
- Fresh black pepper, to taste
- Fresh parsley for garnish
Heat oil in large saucepan over medium heat. Add onion and cook until tender but not brown (about 5 minutes). Add garlic, apple and curry paste. Cook until the curry paste is very fragrant, stirring constantly, about 3 minutes. Increase to high heat. Add stock and water. Once the liquid boils, reduce heat to medium-low, and partially cover the pan. Let soup cook until apple is very tender, about 10 minutes. Remove pan from heat and let cool slightly. Stir in pumpkin and Betsy’s Best. Working in batches, transfer the soup into a blender and puree until smooth, about 1 minutes. Season with salt and pepper. Garnish with parsley. Yields 4 servings.
Betsy’s creamy pumpkin peanut butter curry soup has a special flavor, making it a unique dish that your family will love.
Go coco for this CocoNut Curried Chicken recipe. This is a recipe loaded with satisfying, all-natural ingredients, including your favorite Betsy’s Best Gourmet Nut or Seed Butter.
- 4 boneless, skinless chicken breasts, pounded to ½ inch thick
- 2 Tbsp fresh ginger, peeled and minced
- 1 Tbsp fresh garlic, chopped
½ cup Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- ¼ cup rice vinegar
- 2 Tbsp low-sodium soy sauce (or coconut aminos)
- 2 Tbsp raw sugar
- 1 tsp red Thai curry paste
- 3 Tbsp low-sodium chicken broth
- Fresh ground black pepper, to taste
- 1-2 Tbsp peanut oil (or coconut oil)
- 1 cup unsweetened lite coconut milk
- 4 Tbsp cilantro, finely chopped (more for garnish if desired)
In food processor or immersion blender combine ginger, garlic, Betsy’s Best, vinegar, soy sauce, sugar, curry paste and broth.
Heat oil in large frying pan. Season chicken with black pepper. Add chicken to pan and sauté over medium heat about until golden brown and cooked through (about 4 minutes on first side and 2-3 minutes on second). Do not overcook; chicken should barely feel firm to the touch when done.
Move chicken to plate and cover with foil. Reduce heat to low. Add coconut milk. Stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. Pour any juices that have accumulated on the chicken plate and cook another 1-2 minutes. Turn off heat and mix in cilantro. Pour the sauce immediately over chicken and garnish with cilantro.
Set the table, sit down and enjoy this CocoNut Curried Chicken recipe.
Need a meal in a pinch? Sometimes the thought of spending time in the kitchen at the end of the day seems like a drag. If you have just a few minutes in the morning to throw a couple of ingredients into the crockpot then you can have a meal the moment you walk in the door at the end of the day! This delicious crockpot coconut curry chicken recipe has the flavor to savor and tastes like you slaved all day. The rich cinnamon with the sweetness of honey and spice of ginger gives a flavor to the coconut curry chicken that makes this dish a family favorite.
1 can coconut milk (or light coconut milk)
1/3 c Betsy’s Best Gourmet Peanut Butter
1 tsp curry paste
2 T soy sauce
1/2 tsp fresh ginger
2 tsp honey
4 chicken breast
1/4 c diced onion
1/4 tsp salt
Place all ingredients in crockpot and cook on low for 6-8 hrs or high for 2-4 hrs or until chicken is no longer pink.
Cook rice or quinoa on the side for a complete meal, and of course don’t forget your vegetables! A nice salad with a ginger dressing is a perfect match!
Grab your crockpot off the shelf and start slow cooking this delicious and healthy coconut curry chicken recipe.