Ingredients40 m servings 420 cals
- 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.
Per Serving: 420 calories; 30.8 g fat; 20.8 g carbohydrates; 19.9 g protein; 40 mg cholesterol; 903 mg sodium. Full nutrition
ReviewsRead all reviews 8
Way too much peanut butter. I'm a novice cook and after reading the comments I wish I had the same experience as others to know not to put as much peanut butte. I could practically spread this p...
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 crea...
Surprised how delicious this tasted over spagetti noodles! I happened to have all these ingredients on hand and it came together very well. I used thawed butternut squash from my freezer instead...
Yumly! Had no peanut butter on hand, so ground up some almonds into paste instead (actually had to add some oil to get our weak grinder to make it into 'butter'). The satay was a bit thick (ma...
Needed a change and liked this dish very much. Had to substitute crushed red pepper for the serrano. Sauce was a little too thick so I added a little half-and-half which made it creamy. Served o...
I cut the servings down to one and used cut up turkey as I had no ham, and cut back on the peanut butter by about 1/3 and followed the recipe otherwise. Like other reviewers said, the result is...