You know how I said I’ve had a big thing for caramel going on recently? Well, if that’s the case then I’ve had a ginormous thing for peanut butter…..forever! Seriously, pb never goes out of style.
Now pumpkin on the other hand, pumpkin is probably one of the most season specific ingredients there is. That’s got to be why we all love it so much, because pumpkin isn’t all that great by itself. Hey, I’m not knocking pumpkins, I totally love them. They’ve got it all when it comes to epic color, sweet or savory versatility in recipes, capability of being record-breaking sizes, looking great when carved into faces, and being vastly available in the Fall (If this isn’t the longest run-on sentence in history I don’t know what is.)! But come on, would you just eat a bowl of plain ol’ pumpkin puree? No, they require a lot of flavoring up to be the yummy flavor we all think of when we hear the word. In fact, pumpkins popularity is kind of riding on the back of all the spices used to help it out. That doesn’t seem very fair, pumpkin is basically a diva veggie.
So pita tacos, right! Okay, if you haven’t already figured this out, I love curry, a lot and then some. It’s not the most popular flavor with my whole fam though, so I don’t make it as much as I’d like. This is one of my faves though. Something about the way the peanut and curry taste together is so addictive.
I made a bazillion pitas the other night for Mexican tacos (So stinkin’ good you guys! Should I blog them sometime?) but I wanted to use the leftovers for something that I thought was more fun to share. These are amazing and you need to make them….and that’s all there is to say. Oh, and what are your thoughts on Paxton? Should I jack-o-lantern-ify him?
Peanut Butter Pumpkin Yellow Curry Pita Tacos
Put a twist on your normal tacos and try this vibrantly flavored recipe inspired by Indian cuisine.
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 small onion chopped
- 1 medium zucchini cubed
- 1 cup white button mushrooms sliced
- 1 cup vegetable broth
- 1/4 cup creamy peanut butter
- 1 cup pumpkin puree
- 1 cup cooked garbanzo beans
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 teaspoons curry powder
- 1 teaspoon paprika
- salt and pepper to taste
- pomegranate arils and roasted peanuts for garnish if desired
- 5 - 6 large pita breads
Heat oil in a large skillet over medium high heat and add garlic, onion, and zucchini. Cook, stirring often, for 7 to 8 minutes until zucchini is very soft. Add in mushrooms and cook for another minute then reduce heat to medium low and add broth, pumpkin, and peanut butter to pan and stir until peanut butter is melted. Add garbanzos and spices and mix well then cover and simmer for 10 to 12 minutes then season with salt and pepper to taste.
Serve curry wrapped in pitas with pom arils and peanuts on top, if desired.