Pumpkin Chili Stir Fry (with a Peanut Curry Sauce)

Okay I made this nearly a week ago for me and my boyfriend, and I have been lazy about posting the recipe! I’ve made a few variations of this pumpkin chili stir fry inspired by yogarunlove, and this has been my favorite for sure! It’s so different but it’s GREAT. Forreal try it.

IMG_3137Pumpkin Chili Stir Fry (with a peanut curry sauce)

Serves: 1

  • Veggies!
  • 1/2 cup tomato sauce
  • 1/4 cup pumpkin puree
  • 2 TBSP apple cider vinegar
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • Meat!
  • 2 TBSP peanut flour
  • 1/4 tsp curry powder
  • unsweetened almond milk

First, toss whatever vegetables you’re craving in a large pan; just barely cover the vegetables with a layer of water or no salt added chicken broth. For my veggies, I chose okra, broccoli, onions, yellow squash, yellow bell pepper, and mushrooms. In another medium pan, add your meat of choice! I chose 6 oz chicken. Again, add a layer of water or no salt added chicken broth, enough to cover 1/2-2/3 of the meat. Let both of these cook on a medium heat and prepare the two sauces required. The first is the pumpkin chili sauce – mix together the tomato sauce, pumpkin puree, apple cider vinegar, cinnamon, chili powder, and garlic powder. The second is the peanut curry sauce – mix the peanut flour and curry powder, then slowwwwly added almond milk until it’s the consistency you want. It’ll be about 2-3 TBSP give or take depending on how you like it. Once the liquid is cooked off of the vegetables (and the vegetables are soft!), turn the heat off and stir in the pumpkin chili sauce. And finally, once the meat is completely cooked, and it on top of the veggies and drizzle the peanut curry sauce over everything. :D

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